Venison stew
Venison stew
Ingredients/Components
- sugar - 1 Tbsp
- salt - 1 tsp
- flour - 1/4 c
- nutmeg - 1/8 tsp
- oil - 1/2 c
- vinegar - 1 Tbsp
- lemon juice - 1 Tbsp
- garlic powder - 1/4 tsp
- pepper - 1/4 tsp
- oregano - 1 item
- parsley - 1 item
- large onion - 1 item
- celery, cut up - 1 item
- carrots, cut up - 6 item
- can beef bouillon - 1 item
- small white onions - 1 lb
- pot roast - 4 lb
- or more cloves garlic - 1 item
- potatoes or more - 6 item
- fresh venison, cubed - 1 item
- powdered beef bouillon - 1 2
- each: cloves, mace and allspice - 1/2 tsp
How to make venison stew:
From an old recipe file of Winifred Loers Freund (Mrs. Ralph).Recipe categories: Lunch/snacks, One Dish meal, Stew.
Rating:
Related ingredients:
pkg, pecan halves, ground beef, lean ground beef, head cabbage, hamburger meat, brown and drain, small rolls, boneless chicken breast chunks, chopped streak of lean bacon
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