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Venison Stew with Potato Dumplings
Yield: 8 Servings
1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
Melt shortening in a large Dutch oven over low heat, add flour,
stirring until roux is the color of caramel. Add 1-1/2 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.
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Venison Stew 05