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Venison Stew with Glazed Shallots

January/February 1997

Your rating: None Average: 4 (1 vote)

Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.


Venison Stew with Glazed Shallots Recipe

1 Review for Venison Stew with Glazed Shallots

05/01/2012
Hearty, flavorful stew

This stew was really great. It was much more flavorful than many of the stews I've made from scratch, and tasted great even without the typical low and slow cooking in a crock pot that I would usually use for stew. I substituted parsnips for half the carrots. Next time, I'd cut the shallots into chunks rather than trying to leave them in cloves - they didn't caramelize as nicely as they could have.

Great tasting, rich and hearty. Wonderful for a cold, wet evening.
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