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Thread: Venison Stew

  1. #1

    Default Venison Stew

    3 lbs. boneless venison
    2 large onions, chopped
    Flour
    2 large garlic cloves, finely chopped
    Salt and pepper
    3 tbsp. bacon fat
    1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
    2 cups beef stock

    Cut meat into 1 1/4" cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.
    Last edited by Chef; February 8th, 2010 at 05:39 AM.

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