Venison stew with potato dumplings - sl 12/87

8 servings

Ingredients

Quantity Ingredient
¼ cup Shortening
¼ cup All-purpose flour
teaspoon Salt
10½ ounce Can beef broth; undiluted
5 cups ;water
2 tablespoons Lemon juice
1 medium Onion; sliced
2 eaches Cloves
1 each Bay leaf
3 pounds Venison stew meat; cut into 1-1/2\" pieces
½ cup Burgundy (optional)
2 pounds Potatoes; peeled
4 slices White bread
1 teaspoon Salt
1 tablespoon Onion; grated
1 teaspoon Parsley flakes
2 eaches Eggs; well beaten
All-purpose flour

Directions

Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 1-½ teaspoons salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired.

Shred potatoes; drain well. Remove crust from bread, and discard; tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour.

Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings.

Anne Temple Keuhler of Texas, in December, 1987"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-11-95

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