Venison Stew With Tarragon

  • 3 lbs. boneless venison; cut bite size
  • 1 tbsp. sugar
  • 2 large onions; diced
  • flour
  • 2 large garlic cloves; minced
  • salt and pepper; to taste
  • 3 tbsp. bacon fat
  • 1/2 tsp. tarragon; dried
  • 2 cups meat stock

Marinate venison in buttermilk or yogurt overnight to soften meat and clean taste. Wash thoroughly, dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients.

Cover and simmer approximately 1 1/4 hours or until tender.

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