bearcat
06-04-2004, 08:14 PM
Venison Stew And Dumplings
1/4 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds venison stew meat or substitute (well trimmed), cut into 1-inch cubes
3 Tablespoons vegetable oil
5 cup water
2 teaspoon sugar
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
6 small red potatoes, cut into halves
6 medium carrots, diagonally sliced (1/2-inch slices)
6 small onions, cut into quarters
2 stalks celery, diagonally sliced (1-inch lengths)
1 cup buttermilk baking mix
1 Tablespoon snipped fresh parsley
1 egg, beaten
3 Tablespoons milk
In large plastic food-storage bag, combine flour, salt and pepper. Add venison cubes. Shake to coat.
In 6-inch Dutch oven or stockpot, heat oil over medium heat. Add venison cubes. Cook for 8 to 10 minutes, or until meat is browned, stirring occasionally.
Add water, sugar, Worcestershire sauce, garlic and bay leaf. Bring to a boil over medium-high heat. Reduce heat to low. Cover. Simmer for 1/ to 1½ hours, or until meat is tender, stirring occasionally. Add potatoes, carrots, onions and celery. Cook, uncovered, over medium heat for 15 minutes.
In medium mixing bowl, combine baking mix and parsley. Add egg and milk. Stir just until dry ingredients are moistened.
Drop batter by heaping tablespoons into stew. Cook for 10 minutes. Cover. Cook for 10 to 15 minutes longer, or until dumplings are light and springy to the touch and no longer doughy.
Remove and discard bay leaf before serving.
1/4 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds venison stew meat or substitute (well trimmed), cut into 1-inch cubes
3 Tablespoons vegetable oil
5 cup water
2 teaspoon sugar
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
6 small red potatoes, cut into halves
6 medium carrots, diagonally sliced (1/2-inch slices)
6 small onions, cut into quarters
2 stalks celery, diagonally sliced (1-inch lengths)
1 cup buttermilk baking mix
1 Tablespoon snipped fresh parsley
1 egg, beaten
3 Tablespoons milk
In large plastic food-storage bag, combine flour, salt and pepper. Add venison cubes. Shake to coat.
In 6-inch Dutch oven or stockpot, heat oil over medium heat. Add venison cubes. Cook for 8 to 10 minutes, or until meat is browned, stirring occasionally.
Add water, sugar, Worcestershire sauce, garlic and bay leaf. Bring to a boil over medium-high heat. Reduce heat to low. Cover. Simmer for 1/ to 1½ hours, or until meat is tender, stirring occasionally. Add potatoes, carrots, onions and celery. Cook, uncovered, over medium heat for 15 minutes.
In medium mixing bowl, combine baking mix and parsley. Add egg and milk. Stir just until dry ingredients are moistened.
Drop batter by heaping tablespoons into stew. Cook for 10 minutes. Cover. Cook for 10 to 15 minutes longer, or until dumplings are light and springy to the touch and no longer doughy.
Remove and discard bay leaf before serving.