Deer Hunting

Venison Stew with Herbes de Provence

Imagine large, tender chunks of venison slowly simmering away in a broth of hearty red wine, sweet brandy, ripe tomatoes and fragrant herbs like lavender and thyme. After a few hours, this stew will fill your home with the most inviting smells. Following the French tradition, a lot of alcohol was used along with a small handful of herbes de Provence, a mixture of herbs indigenous to the Mediterranean, Southern part of France.

I'm kinda too lazy to copy and paste each direction this week... So here is the link. :-)

http://foodforhunters.blogspot.com/2012/01/deer-stew-with-herbes-de-prov...

This recipe is REALLY good. You gotta try it out. It's not hard at all. Remember to share with all your family and friends!