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Kat and Kevin Yares
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Buck and Bourbon Stew
1 pound Venison Chunks
2 -3 potatoes, cut into bite size pieces
2 - 3 carrots, cut into bite size chunks
2 onions, cut into quarters
2 cloves garlic, minced
3 tbs olive oil
1 cup bourbon
Water, to cover
In a large dutch oven, sear venison on all sides. Add garlic, and stir until you can smell the garlic aroma.
Add water to cover the meat and simmer for approx. 2 hours. Add the veggies and more water if necessary to cover all. Simmer until veggies are tender.
Add bourbon and simmer uncovered for another thirty minutes.
Serve with hot bread.
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