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Charlie's Deer Stew



Categories: game
Yield: 1 servings
3 ea venison (to 4 lb)
1 flour
3 tb bacon fat
1 1/2 c hot water
1 c wine, dry red
1 ts mixed thyme, basil, marjoram
1 ts dried parsley
1 ea onion, large
1 1/2 ts salt
1/2 ts coarse red pepper
3 ea carrots, scraped/quartered
3 ea potatoes, scraped/quartered


Remove sinews and bones from deer; cut meat into bite sized pieces & roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and and bring to a boil. Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread.













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