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Alaska Fish & Wildlife News
October 2005

Recipe: Cranberry Venison Stew

By ADF&G
photo

Cranberry Venison Stew

Brown in a large cast iron skillet:
4 tablespoons of unsalted butter
2 tablespoons of olive oil
2 pounds of venison, cubed

Simmer two hours with:
1/2 teaspoon each - salt and pepper
4 to 6 cloves of garlic minced
2 medium onions
1 cup of red wine
2 tablespoons of red wine vinegar
1 tablespoon tomato paste

Add and cook 10 minutes:
combined:
1/3 cup brown sugar
2 tablespoons flour
1 & 1/2 cups coarsely chopped cranberries

Best served the next day: cool and refrigerate. Reheat and serve over rice noodles, traditional pasta, or rice.


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