Venison Stew

* Exported from MasterCook II *

Venison Stew

Recipe By : Mrs. Carl B. Hall, Jr.
Serving Size : 6 Preparation Time :0:30
Categories : Fowl & Game Soups & Stews
Entreé To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Deer Meat -- cubed
Flour
3 Tbsp Fat -- for searing
4 Potatoes -- cubed
2 Onions -- sliced
6 Carrots -- scraped & sliced
1 10 Oz. Pkg Frozen Peas
4 Ribs Celery -- sliced
Salt And Pepper -- to taste
2 Tbsp Chopped Parsley
Accent® Seasoning Mix* -- to taste

*MSG (Monosodium gutamate)

Dredge meat in flour, sear in hot fat. Cover with water and boil. Add
remaining ingredients and cook until tender, about 1 Hour. Thicken with
flour mixed with a little liquid and add to pan.

Serves 6 to 8

Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974

Bill Spalding
billspa@icanect.net

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