Venison mulligatawny stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ============================ | |
| 1 | ============================ | |
| 1 | ============= | |
| 1 | Venison muligatawney stew | |
| 1 | ============================ | |
| 1 | ============================ | |
| 1 | ============= | |
| 4 | pounds | Venison roast |
| 4 | tablespoons | Vegetable oil |
| 1 | medium | Onion, chopped |
| 16 | eaches | Carrots, cut in 2-inch |
| 1 | Chunks | |
| 16 | eaches | Stalks of celery, cut in |
| 2 | Inch chunks | |
| 1 | teaspoon | Salt |
| 2 | mediums | Apples, dice |
| 2 | cups | Beef broth |
| 1 | tablespoon | Chopped parsley |
| 1 | Serves 6 | |
| 1 | Cut the meat into strips or | |
| 1 | Cubes | |
| 1 | Dutch oven and brown the | |
| 1 | Meat well then add the | |
| 1 | Onions and cook | |
| 1 | Over moderate heat until | |
| 1 | Tender | |
| 1 | Salt, | |
| 1 | Apples and beef broth and | |
| 1 | Bake in a moderate (300 | |
| 1 | Degrees f.) for | |
| 2 | Hours | |
| 1 | For another 10 minutes and | |
| 1 | Serve hot. | |
| 1 | ============================ | |
| 1 | ============================ | |
| 1 | ================== | |
| 1 | Heat the oil in a heavy | |
| 1 | Add the carrots, celery, | |
| 1 | Sprinkle the parsley, cook | |
Directions
FROM: Rich Harper
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