Wednesday, December 24, 2008

Rosemary Venison Stew

Rosemary Venison Stew

INGREDIENTS

1 cup flour
2 large potatoes peeled and chopped
2 tablespoons seasoned salt
2 tablespoons black pepper
1 cup chopped red cabbage
1 pound venison cubed
2 cups halved button mushrooms
1 pound unsalted butter
2 tablespoons fresh minced rosemary
1 stalk celery chopped
3 cups chopped carrots
2 cups Cabernet Sauvignon
2 tablespoons chopped fresh garlic
2 quarts beef stock
1-¼ cups chopped yellow onion
salt and pepper

INSTRUCTIONS

In a mixing bowl combine flour, salt and pepper. Mix well for
seasoned flour. Dredge meat in flour. In medium stockpot melt butter
over medium heat. Add meat and cook until golden brown. Then add
celery, carrots, garlic and onions. Allow to cook 5 minutes and add
potatoes, cabbage, mushrooms and rosemary. Let cook for another 5
minutes. Deglaze mixture with wine. Stir well but gently with a
wooden spoon and allow to simmer for 10 minutes then add stock. This
can now be transferred to a crockpot on low to cook all day.

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