Michigan Venison Stew
very old stew recipe can use beef
INGREDIENTS
Nutrition- 2lbs venison, cubed 2 inch pieces
- 1tablespoon oil, lard mentioned
- 2
- 1teaspoon lemon juice
- 1teaspoon Worcestershire sauce
- 1
- 1
- 1teaspoon salt
- 1teaspoon pepper
- 1teaspoon paprika
- 1dash clove
- 1dash allspice
- 3
- 2
- 6white pearl onions
roux
- 2tablespoons flour
- 1cup water
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DIRECTIONS
- sear venison in oil until browned add spices ,brown not burn
- add water
- add juice sauce
- garlic and onion
- cook for 2 hours
- add veggies
- cook 30 more minutes
- remove meat and veggies.
- add roux that you have mixed together
- pour into stock
- stir
- add back meat and veggies
- cook 15 more minutes.
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