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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste. Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes |
2 tablespoons bacon drippings or canola oil |
1/3 cup chopped onion |
1 cup water |
1 small tomato, peeled and chopped |
1 teaspoon cider vinegar |
1 small garlic clove, minced |
1 bay leaf |
1 small carrot, sliced |
1 small potato, peeled and cubed |
1/4 cup chopped celery |
1/4 teaspoon lemon-pepper seasoning |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
2. In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
3. Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf. Yield: 2 servings.
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