Western Deer Stew

Ready in 1h

Try this Western Deer Stew recipe, or contribute your own.


1 ts Salt
2 lb Venison; cut into cubes
1 Garlic; minced
8 Cloves
1 Bay leaf
2 tb Bacon Drippings
1 1/2 c Bouillon
1 tb Parsley
1/2 ts Dried Thyme; Crumbled
1/2 ts Pepper
1 Stalk Celery; Diced
1 c Grape Juice

Original recipe makes 1



Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat. Posted to bbq-digest V5 #738 by rhurley@carbon.cudenver.edu on Dec 02, 97

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Calories Per Serving: 1616 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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