Italian Venison Stew

  • 2 lbs. stew meat
  • yogurt or buttermilk
  • 12 small carrots
  • 1 cup chopped celery
  • 2 tbsp. olive oil or bacon fat
  • 1 diced medium onion
  • 1 tsp. garlic powder
  • 2 bay leaves
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1/2 tsp. pepper
  • 1 cup red wine
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 tsp. oregano thyme leaves
  • 1/4 tsp. nutmeg

Marinate venison in yogurt or buttermilk. Then wash thoroughly.

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.

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