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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 bouillon cube
½ cup tomato juice
¼ cup port wine
1 teaspoon lemon juice


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 necessary.

Add garlic and fry 1 minute. Add water, bouillon cube, tomato juice, port wine, lemon juice, steak sauce and thyme.

Cover and simmer 1 hour. Add all vegetables and simmer another hour or until meat and vegetables are tender. Add salt and pepper to taste. Add flour to pan juices to thicken gravy.

Source: Jennifer Edwards (Bill) Division of Wildlife Management, NCWRC

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