Venison Pot au Feu
Ingredients
- 4 four-oz. pieces venison, (or other lean meat) 16 oz. total weight
- 2 small onions, halved
- 2 small celery stalks, halved
- 8 baby carrots
- 2 each bay leaves and cloves
- 4 peppercorns
- 4 small potatoes
- 1/4 lb. cabbage
- 4 tbsp. each horseradish and skim milk yogurt
- 2 cup hot vegetable stock or broth
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 min., until tender. In 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. Serves 4.