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Venison Stew with Garlic


  • 2 tablespoons olive oil
  • 2 pounds venison for stewing, cut into 1 & 1/2 inch cubes
  • 1 onion, chopped
  • 1 whole head of garlic, separated and peeled
  • 1 teaspoon flour
  • 1 cup dry white wine
  • 2 cloves
  • Salt and pepper
  • 1 tablespoon minced parsley
  • 1 bay leaf
  • 3 juniper berries
  • 1/2 teaspoon thyme


    1. Heat the oil in a heavy casserole.
    2. Brown the meat well on all sides.
    3. Add the onion and garlic.
    4. Continue cooking until the onion starts to melt.
    5. Stir in the flour.
    6. Add the wine, cloves, slat, pepper, parsley, juniper berries, bay leaves, and thyme.
    7. Cover and simmer 1 & 1/2 to 2 hours or until the meat is fork tender.
    8. Serve with boiled or roasted potatoes.
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