Hunter’s Venison Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 pounds venison
  • flour
  • 3 Spanish onions, finely chopped
  • butter


Trim sinews and bones from venison, and cut the meat into 2-inch cubes. Roll them in flour. Sauté onions in butter in a large heatproof casserole until soft. Remove from pan and reserve. Dice unsmoked bacon, and sauté in remaining fat until golden. Remove and reserve.

Sauté venison in resulting fat until golden; then return sautéed onions and bacon to casserole; add garlic, bay leaves,