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Receta Venison Stew
by CookEatShare Cookbook

Venison Stew
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Ingredientes

  • 1 pound boneless venison or possibly beef for stew, cut in 1/2" cubes
  • 1 1/2 c. water
  • 1 teaspoon salt
  • 1/8 teaspoon coarsely minced grnd pepper
  • 1/2 c. dry red wine
  • 4 med. carrots, cut in thirds
  • 2 med. potatoes, peeled & cubed (1 1/2 c.)
  • 1 c. fresh or possibly frzn cranberries
  • 1/2 c. minced onion
  • 1 stalk celery, cut in julienne strips
  • 1 clove garlic, chopped
  • 2 tbsp. sugar
  • 2 tbsp. Worcestershire sauce
  • 1 1/2 teaspoon Hungarian or possibly regular paprika
  • 2 whole cloves
  • 1 bay leaf
  • 1/2 c. cool water
  • 1/4 c. rye flour
  • Cooked wild rice

Direcciones

  1. In a 3 qt saucepan combine venison, the 1 1/2 c. water, salt and pepper. Bring to boiling; reduce heat. Cover, simmer 1 1/4 hrs. Stir in wine, carrots, potatoes, cranberries, onion, celery, garlic, sugar, Worcestershire sauce, paprika, cloves and bay leaf. Combine cool water and flour, stir into stew. Cover; simmer for 45 min or possibly till vegetables are cooked.