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Source: Houston Junior League Cookbook

Hill Country Venison Stew
If you want a delicious venison stew, try this recipe with your fresh catch.
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Serves: 10-12
Prep Time: 15 minutes
Cook Time: 2-1/2 hours
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1 roast (about 2 1/2-3 pounds) venison
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
1/2 cup butter
3 large onions, sliced
1 clove garlic, crushed
2 cups tomatoes, peeled and quartered
2 tablespoons chopped parsley
1 1/2 tablespoons Worcestershire sauce
4 drops Tabasco
1 1/2 cups dry red wine
1 cup sliced mushrooms, caps
sour cream
currant jelly

Cut meat into 1 inch cubes and roll in flour which has been seasoned with salt, pepper, nutmeg, cloves and cayenne. Melt butter in Dutch oven, add meat and sear on all sides. Add onions and garlic; saute until brown. Stir in tomatoes, parsley, Worcestershire sauce, Tabasco and wine. Cover and bake in 300 degree oven for 2-1/2 hours. Add additional salt and pepper if necessary. Stir well. Saute mushrooms in a little butter and add to stew. Top each serving with a spoonful of cour cream and a dollop of currant jelly.

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