VENISON STEW

  The recipe calls for venison but beef can be substituted (choose tender cuts).

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I use a cast iron dutch oven when making this stew.

Combine in a gallon sized ziplock bag:1 cup flour1 Tblsp salt1/2 tsp ground cayenne1/2 tsp thyme1/2 tsp ground nutmeg1/2 tsp ground cloves

Add (a handful at a time),into the bag:1-2 lbs. venison steak (cut from the rump),cut into stew sized piecesToss to coat meat chunks with flour mixture.

Over medium high heat melt 3 tblsp beef suet or use cooking oil.  Sear all the venison pieces on all sides.

To this add:3 large onions thinly sliced and seperated into ringsBrown well being sure to stir to prevent burning.

To this add:1 quart jar canned tomatoes or 1 large can2 cups fresh mushrooms, halved or quartered2 tblsp Worchestershire sauce2 cups burgundy wine1 cup beef broth4 dashes tabasco sauce (or use the "Take a drink" method to suit your taste)1 dash ground cloves1 clove garlic minced1 dash thyme1 dash ground cayenne (optional)Salt to tasteCover dutch oven and simmer slowly about 30 minutes to one hour, until meat is tender.

Serve with wild rice and red currant jelly or a hot fresh loaf of homemade bread.