Recipe RoundUp ...

Recipe RoundUp found here for the month of October ....


My recipe is for Venison Stew

Ingredients

2 pounds of venison, cut up in 1 1/2 cubes

(can also substitute beef, elk, bear, muledeer, moose, etc.)

2 tbs. of olive oil

1 teaspoon Worcestershire Sauce

1 clove garlic, minced

1 medium onion, sliced

1 or 2 bay leaves

1 tablespoon salt

1 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoon pepper

Dash ground allspice or cloves

10 carrots quartered

10 potatoes, pared and quartered

3 tablespoons all-purpose flour In a Dutch oven, thoroughly brown venison in olive oil, turning often. Add 2 cups of hot water and next nine ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep mixture from sticking. Remove bay leaves. Add vegetables. Cover and cook for 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup of cold water into flour and stir mixture slowly into hot stew. Cook and stir until bubbly. Cook for five minutes longer. Makes 6-8 servings. Freezes well, make double batch and freeze one. I like to serve my stew with homemade baking powder biscuits recipe from Susan Branch ....

Enjoy the work of your hands, seasoned with your love!

Pam <><