Venison Stew

1. 1

   Place shoulder in crock and cover with vinegar combined with onions and bay leaves.

2. 2

   Marinate in mixture for 2 days.

3. 3

   Wash meat in cold water.

4. 4

   Add to boiling water and stew until tender. Remove from water and bone.

5. 5

   Dice carrots, celery and potatoes. Cook in meat broth until tender.

6. 6

   Cut meat and add to vegetables. Thicken broth; salt and pepper to taste.

No additional tips available.