- 2 lbs. stew meat
- yogurt or buttermilk
- 6 carrots
- 6 potatoes
- 2 tbsp. oil
- 1 tsp. worcestershire sauce
- 1 md onion
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. pepper
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. allspice
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.
Be the first to comment