Uncle Bob
Chef Extraordinaire
VENISON STEW
(All ingredients approx.)
3 Lbs. Well trimmed Venison Shoulder cubed.
½ Lbs. Carrots
2 lbs Potatoes Cubed
2 Onions roughly chopped.
28 Oz. Chopped Tomato.
5 Slices Salt Pork
5 Crushed Juniper berries
3 Bay Leaves
6 Cloves garlic chopped.
1 Can Beef broth
1 “Broth Can” Dry Red Wine
2 Tbls Worcestershire
Flour to Coat
Water to Cover Well
S & P to taste
Flour Slurry or Roux (Optional)
Fry the salt pork to render the fat. Flour the stew meat and brown well in the drippings.
Add Beef broth, Wine, Worcestershire, Juniper berries, bay leaves, garlic, Salt & Pepper and enough water to cover well. Slowly simmer until the meat is tender! Add Potatoes, Carrots, Onions, and tomatoes, and continue to simmer until vegetables are done. Additional beef broth/wine/water can be added as/if needed. Just before serving I like to tighten up the liquid a bit with a little roux. Adjust seasonings.
Last edited: