Michigan Venison Stew
"very old stew recipe can use beef"
photo by Dienia B.
- Ready In:
- 13mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 lbs venison, cubed 2 inch pieces
- 1 tablespoon oil, lard mentioned
- 2 cups water, boiling
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 garlic clove
- 1 onion, sliced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 dash clove
- 1 dash allspice
- 3 carrots, sliced
- 2 potatoes, large 1/4 ed
- 6 white pearl onions
-
roux
- 2 tablespoons flour
- 1 cup water
directions
- sear venison in oil until browned add spices ,brown not burn
- add water
- add juice sauce
- garlic and onion
- cook for 2 hours
- add veggies
- cook 30 more minutes
- remove meat and veggies.
- add roux that you have mixed together
- pour into stock
- stir
- add back meat and veggies
- cook 15 more minutes.
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RECIPE SUBMITTED BY
<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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