Cajun Run Venison Stew
- 1 to 1½ pound venison stew meat
- ½ cup seasoned flour
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 2 cups water
- 1 beef
- ½ cup tomato juice
- ¼ cup port wine
- 1 teaspoon lemon
Place stew meat and seasoned flour in plastic
bag and shake until meat is coated.
Heat oil in large, deep skillet or
dutch oven on medium high heat, brown meat on all sides, adding more oil, if
Add garlic and fry 1 minute. Add water, bouillon cube, tomato
juice, port wine, lemon juice, steak sauce and thyme.
Cover and simmer 1
Add all vegetables and simmer another hour or until meat and vegetables
Add salt and pepper to taste.
Add flour to pan juices to thicken
Source: Jennifer Edwards (Bill) Division of Wildlife Management,
Photo credit: Mike_fleming
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