Ingredients:
3 Tbsp olive oil
2 lbs venison (deer, moose, elk)
1 cup of flour
2 cups of water
2 cups of beef stock
3 chopped stalk celery
1 large onion
1 16 oz can of tomato sauce
1 tsp of fresh thyme (use dried thyme if you do not have fresh thyme)
2 bay leaves
3 garlic cloves minced
4 to 6 medium size red potatoes, quartered
4 carrots sliced in 1/4 inch
salt and pepper to taste
Directions:
1- Cut venison into small bite size cubes, pat dry them well
2- Roll the venison in flour and brown in a large pot with hot olive oil. Set aside.
3- Saute the celery, onion, and carrots in the same pot, about 5 minutes.
4- Put the meat back into the pot.
5- Add beef stock, tomato sauce, thyme, bay leaves and garlic.
6- Add some water to cover the mixture.
7- Simmer on low heat for about 1-1/2 hour. You may reduce the cooking time if the meat is very tender.
8- Add cut potatoes, salt and pepper.
9- Simmer for another 30 to 45 minutes on low heat, until the potatoes are cooked.
Linkback: http://www.gameandfishnetwork.com/smf/index.php/topic,61.0.html
Author