Deer Camp Venison Stew
By Dixie Dave Minar

(serves 10, or 5 hungry hunters)

5 lb. trimmed pieces of venison (cubed)
2 lb. potatoes (cubed)
2 lb. onions (cubed)
2 lb. large carrots (cubed)
1 large head of celery (cubed)
1 gallon stock or water with bouillon to taste
6-8 bay leaves
2 cups red wine
2 Tablespoons of garlic (diced fine)
salt and pepper to taste

In a hot heavy fry pan, add a small amount of oil. Brown venison on all
sides and then place in a roasting pan. (Do this in batches)

Store potatoes in water. Saute' vegetables, except potatoes, in the same fry
pan used for the meat. Do this in batches, too, adding the garlic and bay
leaves to the last batch. After each batch is finished, remove from fry pan
and add to the meat mixture.

Pour 1 cup of red wine into the fry pan and stir to loosen all of the pan
drippings. Add this liquid to the meat and vegetable mixture.

Add hot stock and remaining wine to the fry pan, stir and bring to a boil.
Add one half of the Roux mixture (see Roux recipe later), stir well, and add
more Roux to obtain the desired thickness. Pour this mixture over the meat
and vegetables, and bake uncovered at 350 degrees for three hours (check
after the second hour) or until tender. Add the potatoes to the stew 40
minutes before it's done. Serve over noodles, rice or biscuits.

ROUX MIXTURE

2 cups of oil
flour to thicken liquid
hot stock (as indicated in coordinating recipes)

You can use canola or sunflower oil, or melted butter. Pour oil into
heat-proof mixing bowl. Add flour in small amounts, mixing well. Make Roux
very thick, not lumpy. Add Roux to hot stock in small batches, mixing until
smooth and desired thickness.