Directions:
brown venison cubes in small amount of oil or shortening. Remove
venison and brown onions in same skillet. An iron skillet will work
best. Add salt, pepper and garlic. Put venison, onions and
garlic in iron Dutch Oven. Heat beef broth in skillet in which venison
and onions have been browned. Scrape the bottom of skillet for brown crusty
pieces and pour over venison mixture. Add brown sugar, thyme, bay
leaves and parsley. Bake in covered Dutch oven at 325 degrees for
2 1/2 hours. Remove from oven and add cornstarch dissolved in wine
vinegar to thicken gravy. Serve over rice. Serves 6
Sandy (Potter) Johnson