Title: Onion Stew with Venison
Categories: Ethnic Meat Soup
Yield: 5 Servings
| 3 | lb | Venison |
| 1 | | Salt and pepper |
| 4 | tb | Butter |
| 1 | | Water |
| 3 | oz | Tomato paste |
| 2 | lb | Sm. white onions |
| 1 | | Garlic clove, chopped |
| 1 | c | Walnut halves |
| 1 | | Bay leaf |
| 1 | | Feta cheese (optional) |
| 1 1/2 | tb | Wine venegar |
Cut venison into 1-inch cubes and brown in butter in casserole. Add tomato
paste, garlic, baly leaf, wine vinegar, salt, pepper and enough water to
cover. Bring to a boil. Cover tightly and simmer for 1 1/2 to 2 hours or
until tender. Remove meat from casserole and add white onions to sauce
remaining in casserole. Bring to a boil again, cover and simmer for 20
minutes or until onions are cooked. Return meat to casserole. Add walnut
halves and continue to simmer for 16 to 20 minutes. During ast 5 minutes of
cooking add cubes of feta cheese (optional).