HUNTER'S VENISON STEW RECIPE - (4.2/5)

Hunter's Venison Stew Recipe - (4.2/5) image

Provided by á-6055

Number Of Ingredients 23

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4 pounds venison, bite sized cubes
4 Tablespoons flour
2 teaspoons seasoned flour
8 Tablespoons butter
2 cups Burgundy Wine
1/2 cup dry white wine
2 cups beef bullion, broth
6 carrots, sliced
6 stalks celery with leaves, sliced
2 medium onions, sliced
2 cloves garlic, pressed
4 bay leaves
2 Tablespoons parsley, ,snipped
1/4 teaspoon chives
1/4 teaspoon chervil or parsley
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup barley
1 pound mushrooms, sliced
5 medium potatoes, cubed
1 cup sour cream
2 teaspoons paprika

Steps:

In a paper bad, shake together the venison, flours and salt until meat is coated. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to Dutch oven. Add burgundy, white wine, bouillon; bring to a boil; add carrots, celery,onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt & pepper & barley. Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer 10 minutes. I tend to start this around noon time and let simmer very slow all day until dinner time. Melts in your mouth!