Venison Vegetable Pot

Venison Vegetable Pot
Venison Vegetable Pot
  • neck or backbone broken in chunks; fat removed
  • 1 onion; diced
  • 1/2 tsp. garlic powder
  • 2 cups meat stock
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup all purpose flour
  • 4 carrots; cooked and diced
  • 1 cup lima beans
  • 1 can corn
  • 2 med. potatoes; cooked and diced
  • 1/2 cup all purpose flour
  • 1/2 cup brandy or sherry
  • 1/2 cup cream
  • 3 ribs celery; chopped
  • salt and pepper; to taste

Thoroughly clean and wash venison. Place venison, stock, onion, garlic, carrots, celery, salt and pepper in pot; cover and boil. Reduce heat and simmer for 2 hours. Add water as needed. Remove bones from pot, pick meat, and dice.

Strain some broth and blender with flour. Add to pot with cream, potatoes, corn and lima beans. Correct seasonings, add brandy or sherry, cover and bake at 350 degrees for 20 minutes and serve.

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