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Mushroom and Venison Stew

Even strong or tough venison can make a tasty meal. Try it in this savory stew.

Ingredients

  • 2 tablespoons flour
  • 1-2 pounds venison stew meat, cut in 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 3 teaspoons beef bouillon
  • 4 cups water
  • 1 large onion, cut into wedges
  • 1 clove garlic, sliced
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup red wine
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1 teaspoon coarse pepper
  • 2 1/2 cups cubed potatoes
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 1/2 cups sliced morel or button mushrooms

Instructions

Dredge meat cubes in flour and brown in a large saucepan in hot oil. Drain oil. Add the bouillon, water, onion, garlic, Worcestershire, wine, herbs, salt and pepper. Bring to a boil and simmer until meat is tender (1-2 hours). Stir in potatoes, carrots, celery and mushrooms. Bring to a boil, then reduce heat. Simmer 20-30 minutes until vegetables are done. Remove bay leaf. Serves 6.

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