| Venison Stew
ewriggs originally posted this recipe in December 2006 What’s for Dinner:
Venison Stew
Sprinkle wedges of potatoes with olive oil, oregano and thyme. Roast at 350. Cut the venison into 1" pieces and lightly brown in a little oil. Pour off the excess oil, add 2 Tbs fresh oil, heat, add chopped onions and brown. Remove onions, add some flour, and make a roux of the oil. Add the broth slowly and stir over low heat until thickened. Season with salt, pepper and other herbs/spices as desired. Return the venison and onions to the seasoned thickened broth. Cook on low until meat is done through. Serve over the potatoes with a salad and other veggies as desired on the side.
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