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Venison Stew
Beef can be Used, but Venison is Best! |
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2 slices bacon
1 lb. venison, cut in 3/4-inch cubes
1 medium onion, chopped
1 1/2 cups beef broth
3/4 cup apple cider or apple juice
1/4 tsp. crushed, dried thyme
1 cup peeled winter squash, cut in 1/2-inch cubes
1 cup sliced parsnip
1 apple, peeled, cored, and sliced
1/4 cup raisins (optional)
2 Tbls. cold water
4 Tbls. flour
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In a large kettle, cook bacon until crisp. Remove, drain, and crumble.
Brown the meat and onions in the drippings, drain the fat. Add broth, juice/cider, thyme, and a dash of pepper. Cover and simmer 1 hour, until the meat is nearly tender.
Add the squash, parsnip, apple, raisins, and bacon. Cover and simmer 10 minutes, or until vegetables are tender.
Blend cold water into flour, add to stew. Cook and stir until bubbly. Serve!
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Thumper
North Dakota
United States |
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| This recipe has been viewed 14332 times. |
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