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Today is October 24, 2021

Braised Venison

Main Dishes


2 lbs. venison cut into 2-inch cubes
Salt, pepper, ginger to taste
Fat or drippings
3 onions, peeled and quartered
4 carrots, scraped and sliced
3 stalks celery
1 Tbsp. lemon juice
1/2 tsp. sugar
Dash of nutmeg
1 (No. 2 1/2) can tomatoes (3 1/2 cups)
4 medium potatoes, peeled and quartered


Season venison cubes wth salt, pepper and ginger. In a Dutch oven or heavy kettle, slowly brown a few pieces of meat at a time in a generous amount of hot drippings. Don’t hurry the browning or crowd the meat in the pan. When all the meat has been browned, add water to cover. Cover the Dutch oven and let the mixture simmer slowly for about 1 hour, or until meat is partially tender, stirring occasionally. Add all remaining ingredients except potatoes and let simmer another hour. Add the potatoes and cook 20 to 30 minutes longer, or until potatoes are tender. Taste and add salt, if necessary. Serves 6.
  Note: The neck, shoulder or chuck cuts of venison (or any tag ends of solid meat) make an excellent stew.


From “The Monticello Hostess”

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