Category:
Soups

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise

For 8 Person(s)

2 pounds Broken Arrow Ranch venison stew meat, cut into bite-size pieces
2 bay leaves
1 1/2 tablespoons mixed pickling spices, securely wrapped in cheesecloth and tied with kitchen twine
2 medium onions, coarsely chopped (2 cups)
1/4 teaspoons granulated garlic
1/2 teaspoons ground black pepper
4 carrots, cut into ½-inch dice
4 celery stalks, cut into ½-inch dice
4 red potatoes, cut into ½-inch dice
4 chicken bouillon cubes
4 cups water
2 teaspoons red wine vinegar
2 cans (8-oz.) tomato sauce

Savory Venison Stew Directions

Spray a heavy Dutch oven with nonstick vegetable spray and quickly brown the meat on all sides.

Add all remaining ingredients, cover, and simmer over medium heat for about 1½ hours, or until venison is tender and vegetables are cooked.

Remove and discard the cheesecloth bag before serving.