Hunter-Style Venison Stew


Ingredients:

3 to 4 lbs. choice venison

2 tbsp. vegetable shortening

2 lemons, well washed

1 slice smoked ham, cubed

4 cloves garlic, sliced

1 large white onion, sliced

2 bay leaves

1 tbsp. ground thyme

1 tsp. ground cumin

1 tsp. ground sage

1 tsp. Lawry’s seasoned salt

1 tsp. plain salt

1 tsp. black pepper

2 (10 1/2-oz.) cans consomme;2 beef bouillon cubes
1 1/2 cups fresh mushrooms, sliced
6 green onions, chopped
1 tbsp. dried parsley flakes
2 tbsp. flour
2 cups dry white wine
Brown toast or hot cooked rice

Cut venison into 1-inch cubes and brown in shortening in large skillet. While the venison is browning, carefully cut the yellow part of the peels from the lemon in very thin slices; set peels and lemons aside. When venison is browned, add lemon peels, ham, garlic, white onion, bay leaves, thyme, cumin, sage, seasoned salt, plain salt and pepper to skillet. Stir well, then simmer for 20 minutes.

Pour consomme into slow cooker. Cut the 2 reserved lemons in half and squeeze juice into slow cooker through a sieve to strain out seeds; discard lemons. Add bouillon cubes, mushrooms, green onions and parsley flakes. Use slotted spoon to transfer venison and other ingredients from skillet to slow cooker. Sprinkle flour over drippings in skillet and cook, stirring constantly, until flour browns and thickens. Add wine to skillet and cook, stirring constantly, until wine mixture has thickened slightly. Pour wine mixture into slow cooker. Add water to just cover all ingredients, and stir well. Cover and cook on low for 3 to 4 hours. Serve with brown toast or over rice.

Variation:
Use a large pot such as a Dutch oven instead of the slow cooker. Cook on the stovetop over low heat for 1 to 2 hours. Moose or elk meat may also be substituted for venison.

T.J. McWhorter
Bowdon, GA

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