BROWSE THE COLGIN COOKBOOK

VENISON STEW # 2

serves 6

4 lbs. venison, cut in stewing pieces
8 oz. mushrooms, sliced
2 cups carrots, sliced
3 slices salt pork,diced
1 cup chopped onion
4 tbs olive oil
1 tsp. garlic powder
1/4 tsp. thyme
1 tsp. paprika
1/2 tsp. Colgin Worcestershire Sauce
3/4 cup dry red wine
2 cups beef broth
salt and pepper to taste

In skillet heat oil; add venison, pork and
worcestershire sauce. Simmer on low heat until
done. Transfer to sauce-pan, add broth,carrots,
onions,mushrooms,paprika,thyme,garlic,salt and pepper. Simmer on low heat 1 hour. Add wine.