| |
 |
| Florida Venison Stew |
 |
|
1 pound Florida venison, cut into 1" cubes
1/4 pound smoked sausage, diced small
2 medium Florida onions, diced 1"
2 large Florida carrots, diced 1"
2 stalks Florida celery, diced 1"
2 medium potatoes, peeled, diced 1"
1/4 pound Florida mushrooms, quartered
1 small jalepeno pepper, minced
1/4 cup flour, all purpose
1 cup red wine
2 cups beef froth
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon thyme
1 loaf french bread |
|
|
|
Brown venison and sausage in a large pot, add all vegetables and saute for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 30 minutes, serve with hot french bread. Serves five.
Calories: 444, Protein: 38 gm, Carbohydrates: 35 gm, Total fat: 15 gm, Saturated fat: 5 gm, Cholesterol: 92 mg
|
|
|
|
| |
|
