Venison Stew(From A 100-Year-Old Recipe) Recipe

Name: Venison Stew(From A 100-Year-Old Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. venison pieces; 1/4 c. flour; 1 tsp. salt; 2 Tbsp. bacon fat; 1/4 c. brown sugar; 1/2 c. onions, chopped; 2 Tbsp. cider; 1 qt. beef stock; 1/2 c. carrots, chopped; 1 c. potatoes, chopped; 1 c. whole kernel corn; flour and water paste (optional)

Servings: persons

1 lb. venison pieces
1/4 c. flour
1 tsp. salt
2 Tbsp. bacon fat
1/4 c. brown sugar
1/2 c. onions, chopped
2 Tbsp. cider
1 qt. beef stock
1/2 c. carrots, chopped
1 c. potatoes, chopped
1 c. whole kernel corn
flour and water paste (optional)

1
Dredge venison in flour and salt.
2
Melt bacon fat in a soup kettle and brown venison pieces in fat.
3
Add sugar, onions and cider.
4
Cover kettle and simmer for 2 hours.
5
Add water if kettle begins to steam away liquid.
6
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
7
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. venison pieces, 1/4 c. flour, 1 tsp. salt, 2 Tbsp. bacon fat, and more.

Yes, Venison Stew(From A 100-Year-Old Recipe) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Stew(From A 100-Year-Old Recipe)

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