Michigan Venison Stew

very old stew recipe can use beef

• Ready In: 13 mins
• Serves: 4

Ingredients

• 2  lbs  venison, cubed 2 inch pieces
• 1  tablespoon  oil, lard mentioned
• 2  cups water, boiling
• 1  teaspoon lemon juice
• 1  teaspoon Worcestershire sauce
• 1  garlic clove
• 1  onion, sliced
• 1  bay leaf
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon paprika
• 1  dash clove
• 1  dash allspice
• 3  carrots, sliced
• 2  potatoes, large 1/4 ed
• 6  white pearl onions

• roux

• 2  tablespoons flour
• 1  cup water

Directions

1. sear venison in oil until browned add spices ,brown not burn
2. add water
3. add juice sauce
4. garlic and onion
5. cook for 2 hours
6. add veggies
7. cook 30 more minutes
8. remove meat and veggies.
9. add roux that you have mixed together
10. pour into stock
11. stir
12. add back meat and veggies
13. cook 15 more minutes.