Venison Stew

• 3 lbs. Venison, cut into 2 in. cubes
• 1/2 c. Flour
• Salt & Pepper to taste
• 6 Tbsp. Olive Oil
• 1 tsp. Thyme
• 1 tsp. Rosemary
• 2 c. Beef Broth
• 1 c. Red Wine
• 2 medium Onions, quartered
• 2 Cloves of Garlic, minced
• 6 Carrots, cut into 1 in. pieces
• 20 Button Mushrooms, halved
• 2 tsp. Butter
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Brown Sugar

1. Dust venison with flour, salt and pepper.
2. Brown it in oil in a hot skillet.
3. Remove venison and put it in a large pot.
4. Add herbs, cover and simmer in wine and beef broth for 2 hours or until tender when tested with a fork.
5. Saute onions, carrots and garlic.
6. Add to stew; cover and simmer for another 40 min.
7. Brown mushrooms in butter; and add to stew and simmer uncovered for 15 min.
8. Stir in lemon juice and brown sugar.

cubes, flour, salt, olive oil, thyme, rosemary, beef broth, red wine, onions, garlic, carrots, mushrooms, butter, lemon juice, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100232 (may not work)