Venison Stew Recipe

• 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

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

stew, water, salt, grnd pepper, red wine, carrots, potatoes, cranberries, onion, celery, clove garlic, sugar, worcestershire sauce, regular paprika, cloves, bay leaf, water, rye flour, rice

Taken from cookeatshare.com/recipes/venison-stew-54121 (may not work)