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Venison stew

Venison stew
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 tsp
  • flour - 1/2 c
  • finely chopped onions - 1 c
  • finely chopped garlic - 1/2 tsp
  • freshly ground black pepper - 1/4 tsp
  • chicken stock fresh or canned - 2 c
  • crumbled dried thyme - 1/2 tsp
  • distilled white vinegar - 2 Tbsp
  • medium potatoes, peeled and quartered - 4 item
  • salt pork, trimmed of all rind and cut into 1/4 inch dice - 1/4 lb
  • boneless venison preferably loin, trimmed of all fat and cut into 2 inch cubes - 2 lb
  • medium-size bay leaf, crumbled - 1 item
  • medium carrots, scraped and cut into 2 inch lengths - 2 item

How to make venison stew:

In a heavy 4 to 5-quart pan, fry the salt pork over medium heat until crisp and brown and have rendered all fat. Transfer to paper towels to drain; pour off all but about 4 tablespoons of the fat from the pan. Roll the cubes of venison in the flour to co

Recipe categories: Lunch/snacks, One Dish meal, Stew.

Rating:
Venison stew
4
Average rating: 4 of 5, total votes: 9
Cook. Time: PT12H20M
Total Time: PT12H20M


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flour, vegetable oil, carton sour cream, plain flour, ground beef, pork chops, to 6 pork chops, can spicy refried beans, ready to cook roasting chicken, bag spaghetti, cooked
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