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 <><
