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Venison Stew
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3 lb. venison cubes (1")
2 c. herb vinegar or
red wine with
6 cloves,
1 tsp. thyme,
3 bay leaves,
2 broken cinnamon sticks
1/4 c. Worcestershire sauce
2 cloves garlic
1/2 c. flour
1/4 c. vegetable oil
Chunks of 3 onions
6-8 carrots
5 stalks celery
6-8 potatoes or sm. turnips
2-3 tomatoes
Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat, dredge in flour and brown in hot oil. Place meat in Dutch oven or large pot. Add Worcestershire sauce, garlic, 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove, then reduce to simmer 1 1/2 hours. If desired, thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.
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