Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Venison (to 4 lb)
Flour
3 tb Bacon fat
1 1/2 c Hot water
1 c Wine, dry red
1 ts Mixed thyme, basil, marjoram
1 ts Dried parsley
1 Onion, large
1 1/2 ts Salt
1/2 ts Coarse red pepper
3 Carrots, scraped/quartered
3 Potatoes, scraped/quartered

Remove sinews and bones from deer; cut meat into bite sized pieces
roll in flour. Brown in bacon fat, wine, herbs, onions, salt and
pepper. Cover pot and and bring to a boil. Lower heat and simmer two
hours. Add carrots potatoes. Cover and simmer 1 hour, adding more
hot water if needed. When meat is tender and vegetables done, serve
hot with french bread.

Recipe date: 11/28/87

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