Title: Venison Stew #3
Categories: Soups & ste, Venison
Yield: 1 Servings

2 lb Stew meat
6 Carrots
6 Potatoes
2 tb Oil
1 ts Worcestershire sauce
1 md Onion
2 Bay leaves
1 ts Salt
1 ts Sugar
1/2 ts Pepper
1/2 ts Paprika
1 ds Allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of
the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add
carrots and potatoes, cook another 30-45 minutes or until tender. As a
footnote, I've just browned the meat, then dumped everything in the
"crockpot" on low. It produces a stew that tastes as tho' it already been
reheated several times. IMHO, that's the best stew.

Recipe by: Mrs.Ora Moore of Dillsboro, Indiana

Posted to Bakery-Shoppe Digest V1 #222 by Mindy on
Sep 06, 1997