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Fran’s Tenakee Venison Stew
-- It Never Fails --
A quick visit to my neighbor Fran to work out the schedule for feeding her cat turned into trying out a new wine, and some more wine, and then a buzzer went off and she leaped up to get the something out of the oven: venison stew.
Would I like to stay and have dinner? No need to ask twice. Fran is a wonderful cook who just throws stuff together and somehow it all works. So she poured more wine and fixed me a bowl of stew. As I helped myself to seconds, I asked her how she made it.
“Montreal Steak Seasoning is the secret of my roasts. Here,” she said, pouring some into a baggie, “I’ll give you some.”
Preheat oven to 225°.
Assemble the following ingredients in a medium-sized casserole or shallow roasting pan.
Enough venison to completely cover the bottom of the casserole or roasting pan, or about one hindquarter or a shoulder with bone in
A generous sprinkle of Montreal Steak Seasoning
Yukon Gold or red potatoes, quartered (“I’ve been known to put rutabagas or turnips in this too. Don’t peel anything.”)
One whole onion, quartered
A couple of stalks of celery, chopped
2 cans of tomatoes or V-8 juice poured over the top
2 Tablespoons of tapioca sprinkled on top
Cook for 8 hours, covered. Remove and eat. Feeds about 6. Serve with red wine and bread.
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