Italian Venison Stew Recipe

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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