Gourmet Venison Stew

• 1 medium onion, sliced thin
• 1 carrot
• 2 stalks celery
• 1 garlic clove
• 1 tsp. salt
• 1/4 tsp. thyme
• 2 bay leaves
• 12 black peppercorns
• 2 cloves
• 2 c. red wine
• 1/2 c. salad oil
• 1/2 c. salad oil
• 1 c. diced salt pork
• 12 to 15 small onions or 1 large, chunked
• 2 carrots, cut diagonal 1-inch chuck
• 2 Tbsp. brown sugar
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. flour
• 1 garlic clove, mashed
• 2/3 c. red wine
• water
• salt and pepper to taste
• cooked rice

1. Trim fat from venison and cut into 1 to 2-inch cubes.

onion, carrot, stalks celery, garlic, salt, thyme, bay leaves, black, cloves, red wine, salad oil, salad oil, salt pork, onions, carrots, brown sugar, fresh mushrooms, flour, garlic, red wine, water, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361509 (may not work)