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Venison Stew with Potato Dumplings
1/4 c Shortening
1/4 c All-purpose flour
1 1/2 ts Salt
10 1/2 oz Can beef broth; undiluted
5 c water
2 tb Lemon juice
1 md Onion; sliced
1 Bay leaf
3 lb Venison stew meat; cut into 1-1/2" pieces
1/2 c Burgundy (optional)
2 lb Potatoes; peeled
4 sl White bread
1 ts Salt
1 tb Onion; grated
1 ts Parsley flakes
2 Eggs; well beaten
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. 8 servings.
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