Venison-Quebec Woodsmen Style
Course
Main Dish
,
Soups
Cuisine
American
Ingredients
3
cups
dry beans
such as Northern white beans
1
16 oz
bottle dry or semi-sweet apple cider
1/2
lb
salt pork
cubed
2
carrots
sliced
4
large onions
minced fine
1
tsp
summer savory
1
cup
maple syrup
1
bay leaf
Salt and pepper
to taste
2
lbs
venison
cubed
Instructions
Soak beans in cold water for 12 hours. Drain and save the water.
Put beans in a large pot or roaster and add the cider, 2 cups of bean-soak water, and all remaining ingredients except the venison.
Mix, cover, and bake in oven at 300 degrees for 5 hours. Add water if it starts getting dry, using any remaining bean-soak water.
When beans are tender, but not completely cooked, add the cubed venison.
Re-cover and cook another 2 hours. If dry, add more cider.
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.