½ cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 pounds venison, inch pieces
2 tablespoon shortening or lard (not oil)
6 cups hot water
3 medium potatoes, peeled and cubed 1inch pieces
1 medium turnip, peeled and cubed 1inch pieces
4 medium carrots, peeled and cubed 1inch pieces
1 bell pepper, ¼ inch strips (optional)
4 stalks of celery, cubed 1inch pieces
½ cup diced sweet onion
1 pound small fresh white button mushrooms cut in half
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf
Mix flour, salt, & pepper. Coat the meat with flour. Melt shortening in heavy cast iron Dutch oven pot; brown meat thoroughly. Add water, heat to boiling. Reduce heat; cover and simmer about 2 hours. Stir in remaining ingredients. Simmer 30-45 minutes or until vegetables are tender. To thicken stew- (in covered jar-shake ½ cup cold milk and ¼ cup flour until well blended). Stirring stew constantly add the milk/flour mix. Heat to boiling and boil for 2 mins, continuing to stir constantly. Remove bay leaf before serving.
Best if served with fresh rolls.
tc,
wildman
fish
wow i can taste that! ive got a pound or two of dead deer in the freezer,may well have to try that!
thanks for sharing that!
Big Phil
Sounds wonderful. Venison is simply the best meat.
Thank goodness it is so cheap otherwise my family would starve.
I'm off to raid the freezer, I fancy some venison for tea. Cooked l o n g and s l o w. (If you leave the long bones in the stew it makes its own thickener)
