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The following recipe for Red Wine Venison Stew is from reader Kelly in Montana. Kelly says: “This is an old French recipe that requires 8+ hours to marinate the meat, but it is worth the wait.” Ingredients 2 to 3 pounds of venison, cubed 1 cup coarsely chopped white or yellow onions 3 medium carrots, sliced to 1/4-inch thickness 1/4 cup finely chopped celery Up to 3/4 teaspoon salt (to taste) Up to 1/2 teaspoon ground black pepper (to taste) 2 teaspoons dried parsley 1/2 teaspoon dried thyme 1/4 teaspoon dried crushed rosemary 1 cup dry red wine 3/4 cups …

The post Recipe of the Week: Red Wine Venison Stew appeared first on SurvivalBlog.com.

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