Canadian lynx stew

4 Servings

Ingredients

Quantity Ingredient
2 pounds Lynx meat
4 tablespoons Fat
1 Small onion, chopped
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Summer savory
¼ teaspoon Oregano
4 Potatoes, quartered
4 Carrots, diced
½ Celery, chopped
2 tablespoons Flour
½ cup Cold water
1 teaspoon Worcestershire sauce

Directions

Wash meat well, pat dry, and cut into 2 inch cubes.

Melt fat in a heavy pot, add meat and cook until nicely browned.

Add onions and seasoning.

Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1½ hours.

Add cut potatoes, carrots and celery and continue cooking for ½ hour or until meat and vegetables are tender.

Make a paste of the flour and water and add to the stew, stirring gently until thickened.

Just before serving add the Worcestershire sauce. Serve hot. Serves 4.

From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973

Typos by Bert Christensen

rosewood@...

Related recipes