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Roasted Venison Stew With Parsnips And Carrots - Recipe Cost

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3 lb boneless venison shoulder, cut into 1 inch cubes

Â Â sea salt and freshly cracked pepper to taste

6 x parsnip, washed, peeled, slice 1" thick

2Â 1/2 c. whole button mushroom, cleaned

1 whl star anise

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 c. all purpose flour	2 tablespoons	$2.99 per 5 pounds	$0.02
3 Tbsp. vegetable oil, for browning	1 1/8 teaspoons	$3.00 per 48 fluid ounces	$0.01
4 Tbsp. butter	1 1/2 teaspoons	$3.99 per 16 ounces	$0.06
2 c. pearl onion, blanched, peeled	1/4 cup	$0.79 per pound	$0.07
8 med carrot, washed, peeled, slice 1" thick	1 carrot	$1.49 per pound	$0.20
2 med Bay Leaf	1/4 bay leaf	$3.59 per 2 ounces	$1.06
2 tsp fresh thyme, leaves, minced	1/4 teaspoon	$1.99 per cup	$0.01
2 c. dry white wine	1/4 cup	$0.35 per fluid ounce	$0.70
3 c. veal or possibly beef stock	1/3 cup	$9.99 per pound	$1.95
1 c. chicken stock	2 tablespoons	$0.99 per 14 1/2 ounces	$0.07
9 x dry apricot, sliced	1 1/8 apricot	$9.33 per 20 ounces	$0.65
1 bn thyme, for garnish	1/8 bunch	$1.97 per 2 ounces	$0.21
Total per Serving			$5.01
Total Recipe			$40.10