| Ingredients: |
- 5 Tbs Bacon drippings; (1/2 pound bacon)
- 3 1/2 lb Venison; 1 1/2" cubes
- Cake flour
- 2 lg Onion; chopped
- 1 Stalk celery; chopped, with leaves
- 5 Cloves garlic; thinly sliced
- 1 1/2 cup Beef broth
- 8 oz Tomato sauce
- 1 tsp Worcestershire sauce
- 1 Tbs Dried parsley
- 1 tsp Dried thyme
- 1/2 tsp Savory
- 5 Bay leaves
- 2 tsp Salt
- 1 Tbs Blackstrap molasses
- VEGETABLES
- 5 Potato; quartered
- 4 Carrot; peeled and diced
- 2 sm Onion
- 1 md Turnip; peeled and diced
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| Directions: |
- Roll meat cubes in cake flour and brown them in bacon drippings in a Dutch oven in relays, cubes not touching each other. (about 20-25 minutes). Remove cubes after browned and keep warm.
- Add chopped onions, celery, and green pepper to pan, and saute until tender, about 6 minutes.
- Return meat to pan, and add garlic slices, broth, tomato sauce, Worcestershire sauce, and seasonings. Bring to a quick boil, cover, and simmer one hour, stirring occasionally.
- Add vegetables and molasses, and simmer 1 1/4 hours.
- This will produce a thick gravy for a manly stew. (It won't help any diet.) I have made a few modifications from the book's recipe.
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