Buck and Bourbon Stew

Serves 4 – 6

2-2 ½ pounds venison, cut into 1 ½” cubes

5 tablespoons flour

1 teaspoon salt

¼ teaspoon pepper

2 ½ tablespoons oil

2 medium onions, diced

½ cup green pepper, chopped

2 cloves garlic, minced

1 cup tomatoes, diced

½ teaspoon crushed rosemary

3 ounces, bourbon [If you won’t drink it, don’t cook with it!]

½ cup beef stock

Put flour, salt and pepper in plastic bag. Insert venison cubes and shake till well covered. [A proper covering of flour will ensure that the stew is thickened.]

Brown venison over medium heat. Remove and set aside.

Sauté onions, pepper and garlic in the same skillet until they’re soft, but not brown.

Add browned meat and remaining ingredients; cover, and simmer for about 1 ½ hours. If more liquid is needed, use a bit more beef stock…