Miss Fannie lives way out in the boonies and is fortunate to
have many neighbors who are avid hunters and gatherers. She relishes her
frequent gifts of game and fish, and shares this bounty with her reenacting
friends. This one-pot meal is designed to make game meats taste as tender,
savory and mild as the supermarket beef most folks are accustomed to.
1/2 pound bacon, sliced into 1/4 inch bits, cooked and drained
1 to 2 pounds venison, moose, elk, antelope or buffalo cut into 1 inch cubes (also good with goat, lamb, ostrich, emu, beef or other lean red meat)
4 to 6 potatoes cut in large chunks (or turnips or parsnips)
6 carrots cut in large chunks
1 onion diced
3-4 cloves garlic minced
1/2 cup red wine (optional)
In a large bowl or bag, toss venison pieces in a mixture of:
1/2 cup flour
3 teaspoons granulated garlic
2 teaspoons pepper
2 teaspoons salt
2 teaspoons savory
1 teaspoon basil
In a large Dutch oven, add 2 tablespoons bacon drippings or vegetable oil. Heat oil and add garlic and venison cubes coated with flour mixture. Stir and scrape bottom of pan frequently. Cook until browned on all sides. Add wine (or 1/2 cup water) and stir, scraping bottom of pan. Add bacon bits and enough water to cover meat and simmer on low heat until meat is tender (about 1 to 2 hours).
Add potatoes, carrots and onion. Cook until veggies are tender (about 1/2 hour).
Serve with fresh, hot biscuits.
