Venison Stew with Tarragon
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3 lbs. boneless venison cut into bite sized portions
1 tbsp. sugar
2 large diced onions
Flour
2 large minced garlic cloves
Salt and pepper to taste
3 tbsp. bacon fat
1/2 tsp. dried tarragon)
2 cups meat stock

Marinate venison in buttermilk or yogurt overnight to soften meat and clean taste. Wash thoroughly, dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover and simmer approximately 1 1/4 hours or until tender.

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