Northeast Kingdom Venison Stew

(also works with elk)

Three pounds of venison, preferrably cut into 1 inch cubes

One one pound package of baby carrots

Two large onions - wedged into eight pieces each

One garlic bulb

Five - Six large baking potatoes cut into 2 inch pieces

One Half pound sliced baby Bella mushrooms

Merlot or Burgundy (actually Gallo Hearty Burgandy works best and is cheap)

Red wine vinegar

2 Cups Seasoned flour (flour, black pepper, Montreal steak seasoing, paprika and onion powder mixed well)

Flour should no longer look white, but use your best estimate.

Two one gallon ziplock bags

In one ziplock bag put 1/4 cup wine vinegar, 1/2 cup wine, 1/2 cup water, 1 tablespoon veg oil, 1/2 teaspoon black pepper, two cloves (crushed) garlic, 1 teaspoon salt. Put the venison into the ziplock bag and close. Make sure everything is well mixed and let sit for 1 hour.

After marinating venison, using tongs or slotted spoon, remove about 1/3 and place it into the second ziplock bag, add all the seasoned flour, close bag and shake it well. Remove venison and set aside. Continue with the rest of venison until all is well coated.

In large skillet place two tablespoons cooking oil or bacon fat (I prefer the bacon fat) and have heat on medium high. Using about 1/3 of the venison at a time, brwon well and remove from pan. When all the meat is finished browning place it in a 5-6 quart dutch oven. Cover with cold water (about 4 inches over the meat), add half of the onion wedges, 1 cup red wine, cover stew, heat on med high until it starts to bubble then reduce heat and simmer covered at least 11/2 hours (more if it is an older deer). After simmering venison, add rest of oinions, 3 cloves garlic (crushed) and the other vegetables. Continue simmering covered for about 45 minutes (until potatoes are tender). I like thicker stew so I alwasy tighten it up with some roo. Melt half a stick butter or margerine. Stir in 1/4 cup flour. Keep stirring until flour absorbs all the butter and darkens slightly. It should still be a little wet-looking. Add to stew and keep stirring until stew is the consistency you like and remove from heat.

Serve right away or let cool completely and refrigerate until the next day and reheat. Don't laugh it will taste even better when it is reheated, but either way...enjoy!

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