Source: The New Texas Wild Game Cook Book

Classifications: Venison

Description: (adapted from Flemish beef stew or Carbonnade Flamande)

Qty Measure Ingredient

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4 slices bacon (smoked, thick slice is best), cut in 1" pieces

2 pounds lean venison (such as round steak), cut 1" chunks

1 bay leaf

2 onions, sliced thick

1 tablespoon flour

1 can beer

1 cube beef bouillon dissolved in 1 cup water

2 teaspoons brown sugar

2 teaspoons venegar

1 teaspoon thyme

1 tablespoon parsley

salt

coarse ground pepper

4 carrots, sliced diagonally

4 medium potatoes, cut in 1" cubes

Instructions: In Dutch oven or electric skillet fry bacon until crisp. Set aside.

Brown venison cubes in bacon fat.

Add flour and stir until meat is coated and all flour absorbed.

Add beer, bouillon, onions, brown sugar, vinegar, thyme, salt and pepper and simmer covered for about an hour until meat is almost tender.

Add water a little at a time if necessary (or beer from the can in your hand.)

For last 30 minutes of cooking add carrots, potatoes, and parsley and simmer until tender.

Correct seasoning if necessary. Garnish with crisp bacon.

Staging:

Variations:

Background: Recipe by: Garth Jones, Austin

Copyright 1985

Note: Remarks: It is even better if the venison is marinated overnight in the beer, bay leaf, onions, etc. Just let it dry off a few minutes before browning. And it will add flavor to the stew if you add a clove of garlic, minced, while cooking.

The whole thing freeses fine and actually tastes better the second ay after cooking.

Serves: 6

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