What is a good recipe for venison stew?

oh god dude..make my mouth water


about 1 lb venison


1 cup chopped carrots


i cup chopped celery


i bootle red wine pref cabornet


tomato paste


a sachee( teabag of sort made of cheescloth) of thyme garlic whole black peper corns and if you have it parsley stems) tied to the pot with a long string


salt


chopped potatos


water


add the venison to pan seaar it with a touch of the red wine


when in colored add the carrots celery and about 1 oinon chopped (note do this at low heat) untill the onions turn pale add the bottle of red wine , ptatoes,tomato paste,and the sachee you made and fill the pot about 1/2w/ water let it reduce thill its the consitany you want and make sure the flavor is what you want.(note add or remove items to your taste) and


add salt to tasteWhat is a good recipe for venison stew?
Ing:


1/2 pound bacon or salt pork


2 pounds venison/cubed


4 tablespoons flour, all-purpose


6 cups water or beef stock


1 large tomato, chopped


2 medium carrots, sliced


2 medium celery stalks, sliced


2 large baking potatoes, cut into 1 inch cubes


2 large white onions, cut in quarters (or 12 pearl onions)


1 tablespoon parsley leaves, chopped


1 cup green peas, fresh (or frozen)


salt to taste


black pepper to taste





Dir:





Cut bacon into 1 inch cubes and saut茅 in large saucepan until lightly browned.





Remove and set aside.





Cut venison into 1 1/2 or 2'; pieces and brown over high heat in 4 T bacon drippings.





Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times.





Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.





Add all the other ingredients, except peas, and continue to simmer to make a thick stew.





Simmer peas in a separate pan until done.





Strain and spoon over or around stew when served.





Great accompanied by buttered corn muffins and a salad.What is a good recipe for venison stew?
I make it like beef stew,but the trick is to put the venison in a pan of cold water,making sure the water just covers the meat,and sprinkle a small amount of salt over it, this will draw out the blood in the meat, so it won't have any wild taste,can't tell the difference between beef or venison if you do that.
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