Even strong or tough venison can make a tasty meal. Try it in this savory stew.
Ingredients:
- 2 tablespoons flour
- 1-2 pounds venison stew meat, cut in 3/4-inch cubes
- 2 tablespoons cooking oil
- 3 teaspoons beef bouillon
- 4 cups water
- 1 large onion, cut into wedges
- 1 clove garlic, sliced
- 1 teaspoon Worcestershire sauce
- 1/4 cup red wine
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 1 bay leaf
- 1 teaspoon coarse pepper
- 2 1/2 cups cubed potatoes
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 1/2 cups sliced morel or button mushrooms
Instructions:
Dredge meat cubes in flour and brown in a large saucepan in hot oil. Drain oil. Add the bouillon, water, onion, garlic, Worcestershire, wine, herbs, salt and pepper. Bring to a boil and simmer until meat is tender (1-2 hours). Stir in potatoes, carrots, celery and mushrooms. Bring to a boil, then reduce heat. Simmer 20-30 minutes until vegetables are done. Remove bay leaf. Serves 6.