BUCK WITH
BOURBON
Delicious venison stew flavored with a hint of bourbon |
 |
|
Source:
|
North American Hunting
Club
"Celebrating Wild Game" p.38, Duane Musgrove, Grand Rapids, MI |
Prep Time:
|
2 Hours
|
|
Ingredients |
Utensils |
| 3 pounds venison, cut into 1/2
inch cubes |
Large bowl |
| 2 tablespoons flour |
Large pan |
| 1 teaspoon salt |
Dutch oven |
| 1/4 teaspoon freshly ground
pepper |
|
| 1 tablespoon olive oil |
|
| 2 medium onions, diced |
|
| 1/2 cup chopped green pepper |
|
| 2 cloves garlic, minced |
|
| 1/2 cup beef bouillon |
|
| 1 cup tomato sauce |
|
| 1/2 teaspoon thyme or crushed
rosemary |
|
| 3
oz. bourbon |
|
Directions
Dredge meat in a mixture of
flour, salt and pepper
Brown meat in olive oil in Dutch oven over medium heat
Remove meat from pan and set aside
Sauté onions, green peppers and garlic pan until soft but not brown
Return meat to Dutch oven and add bouillon, tomato sauce, thyme or
rosemary and bourbon
Cover and simmer slowly for 2 hours, watching to make sure liquid does not
dry up |
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