Michigan Venison Stew

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 lbs venison, cubed 2 inch pieces
• 1 tablespoon oil, lard mentioned
• 2 cups water, boiling
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 garlic clove
• 1 onion, sliced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 dash clove
• 1 dash allspice
• 3 carrots, sliced
• 2 potatoes, large 1/4 ed
• 6 pearl onions
• 2 tablespoons flour
• 1 cup water

Recipe

• 1 sear venison in oil until browned add spices ,brown not burn
• 2 add water
• 3 add juice sauce
• 4 garlic and onion
• 5 cook for 2 hours
• 6 add veggies
• 7 cook 30 more minutes
• 8 remove meat and veggies.
• 9 add roux that you have mixed together
• 10 pour into stock
• 11 stir
• 12 add back meat and veggies
• 13 cook 15 more minutes.