Ingredients:
Marinate venison in yogurt or buttermilk. Then wash thoroughly
2 lbs. stew meat
12 small carrots
1 cup chopped celery
2 tbsp. olive oil or bacon fat
1 diced medium onion
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1 tbsp. Sugar
1/2 tsp. Pepper
1 cup red wine
tsp. Garlic powder
1/2 tsp. paprika
1 tsp. oregano thyme leaves
One quarter tsp. nutmeg
Directions:
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours.
Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.
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