I had a 4 to 5 pound venison tip roast given to me yesterday and I thawed it overnight. I would like to have it for dinner by 7 this evening. I have never cooked venison before but have eaten it. Love it. Can someone give me help? Dry heat or potroasted? Garlic, onions, much as for beef? Or different? Can I use wine to marinade? My time is short but company looms for evening. Please hellllp!
:) You've never let me down ever!
Thanks, Kim

Thank you so much! This will go in about 2o'clock. Nice and slow. I knew I could count on someone being kind to me...this brutally cold weather we are having calls for something hearty, rustic and delicious. Aroma, aroma, know what I mean? Thanks again. So grateful.
Kim

Nancy

Savory Venison Stew

1 lb deer stew meat, cut into 1-inch cubes
4 slices bacon, chopped
¼ cup flour seasoned with salt and pepper
1 garlic clove, finely chopped
2 cups water
1 beef bouillon cube
¾ cup tomato juice
¼ cup Port or dry red wine
1 tsp lemon juice
1 tsp steak sauce (optional)
½ tsp marjoram
4 small onions
4 carrots, cut into chunks
4 potatoes, quartered
1 cup chopped celery
Salt and pepper

Fry bacon in a Dutch oven. Add cubed meat that has been tossed in seasoned flour; brown on all sides. Add garlic, water, bouillon cube, tomato juice, wine, lemon juice, steak sauce, and marjoram.

Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, until meat starts to tenderize. Add more water if necessary.

Add onions, carrots, potatoes, and celery. Cover and simmer for another hour, until vegetables are tender. Add salt and pepper to taste. Thicken stew slightly by sprinkling flour over the top and stirring while cooking. Serves 4.