- Cooking Time:
- Preparation Time:
- 1 lb. cubed venison, marinated in buttermilk & tenderizer for 3 hours, then washed and cleaned
- 2 ounces butter
- 8 baby carrots
- 1 med. onion, chopped
- Salt & pepper to taste
- 1/8 teaspoon thyme
- 1 diced celery stalk
- Brown venison in butter.
- Add seasonings, celery, carrots, onion, and enough water to cover meat.
- Cook covered until tender; remove meat & vegetables.
- Thicken sauce with flour.
NotesGood with wild rice.
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