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Italian Venison Stew
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Marinte venison in yogurt or buttermilk. Then wash thoroughly

2 lbs. stew meat
12 small carrots
1 cup chopped celery
2 tbsp. olive oil or bacon fat
1 diced medium onion
1 tsp. Garlic powder
1 tsp. Each salt, sugar, Chili Powder
1 cup red wine
I tsp. Garlic powder
1/2 tsp. paprika
1 tsp. oregano
One quarter tsp. nutmeg

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Add carrots and potatoes, cook another 30-45 minutes or until tender. As a longtime Chef, I just warm the meat, then out everything in the "crockpot" on low. It produces a stew that tastes as if it has already been reheated several times.

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