3 pounds venison shoulder or brisket, cut into cubes
1 rib celery, chopped
3 onions, chopped
1 carrot, sliced
3 Tablespoons flour
salt and black pepper to taste
3 cups broth made from bomes and meat scraps
1 bay leaf
juice of 1/2 lemon
2 cloves
1/2 cup dry red wine
Instructions
Saute salt pork in a large heavy skillet until lightly browned. Add venison and brown quickly on all sides. Add celery, onions, and carrots; cook until wilted. Sprinkle with flour and cook, stirring 2 minutes. Add remaining ingredients except wine and bring to a boil. Cover and simmer gently about 1 hour or until meat is tender. Stir in wine and cook 15 minutes longer.
Originally Submitted
6/15/2012
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