Title: Charlie's Deer Stew
Categories: Ethnic Meat Soup
Yield: 1 Servings
| 3 | | Venison (to 4 lb) |
| 1 | ts | Dried parsley |
| 1 | | Flour |
| 1 | | Onion, large |
| 3 | tb | Bacon fat |
| 1 1/2 | ts | Salt |
| 1 1/2 | c | Hot water |
| 1/2 | ts | Coarse red pepper |
| 1 | c | Wine, dry red |
| 3 | | Carrots, scraped/quartered |
| 1 | ts | Mixed thyme, basil, marjoram |
| 3 | | Potatoes, scraped/quartered |
Remove sinews and bones from deer; cut meat into bite sized pieces & roll
in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
pot and and bring to a boil. Lower heat and simmer two hours. Add carrots &
potatoes. Cover and simmer 1 hour, adding more hot water if needed. When
meat is tender and vegetables done, serve hot with french bread.