1 1/2-2 pounds venison tenderloin (or beef)
64 ounces beef broth
Salt and Pepper
Cut venison into bite-sized pieces. Place in
pot over medium heat, and brown on all
sides. Stir in beef broth, salt and pepper
and bring to a boil.
3 large potatoes, chopped
5 carrots, chopped
1 medium onion, chopped
1 1/2 cups of mushrooms
Salt and Pepper
Dry rub
1 cup red wine
3 1/2 tablespoons red currant jelly
1 1/2 tablespoons beef bouillon
Add in vegetables and rest of ingredients. Bring to a boil, then reduce to low,
covered, for about 2 hours. Until liquid has reduced and all vegetables are
cooked and soft. Can thicken with flour or cornstarch if desired.
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