Venison Stew

Name: Venison Stew
Yield: Yield: 12 or More Servings.
Cuisine: United States
Ingredients: 2 to 4 tablespoons peanut, vegetable, or corn oil; 5 pounds shoulder of venison, cut into 2-inch cubes; Freshly ground pepper to taste; ¼ cup flour; Salt to taste, if desired; ⅓ pound lean salt pork; 10 small white onions; 1 teaspoon butter; 4 tablespoons currant jelly; 1 teaspoon sugar; ½ pound mushrooms, thinly sliced

Preparation info

Yield:
12 or More
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 quarts Marinade for Game, approximately (see following recipe)
5 pounds shoulder of venison, cut into 2

Americas
United States
Dinner

Method

Prepare the marinade and add the venison pieces. Stir and cover with foil. Refrigerate 4 or 5 days, no longer.
Preheat the oven to 400 degrees.
Remove the meat from the marinade and set it aside. Strain the marinade, reserving the solids and the