Venison Pot Au Feu

Recipe Ingredients

4		Venison - (4 oz ea)
		(or other lean meat)
2		Onions - halved (small)
2		Celery stalks - halved (small)
8		Baby carrots
2		Bay leaves and cloves
2		Whole cloves
4		Peppercorns
4		Potatoes (small)
1/4 lb	113g / 4oz	Cabbage
4 tablespoons	60ml	Horseradish
4 tablespoons	60ml	Skim milk yogurt
2 cups	474ml	Hot vegetable stock or broth

Recipe Instructions

In a large pot, cover venison with cold water, cover and bring to gentle simmer. Do not boil. Simmer about 30 minutes. Add onions, celery, carrots, bay leaves, cloves and peppercorns. Simmer gently about 30 minutes, or until tender.

Meanwhile, in another pot, cover potatoes and cabbage with cold water. Bring to a low boil; cook about 20 minutes, until tender.

In a small bowl, combine horseradish and yogurt. Divide vegetable stock into 4 bowls; place meat and vegetables in the bowls. Serve horseradish sauce on the side.

This recipe yields 4 servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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