Wednesday, December 24, 2008

Venison Stew with Potato Dumplings

Venison Stew with Potato Dumplings


¼ cup shortening
¼ cup flour
5 cloves garlic minced
2 bay leaves
3 pounds venison cut in 1-1/2 cubes
1-½ teaspoons salt
2 tablespoon lemon juice
1 onion sliced
3 cup beef stock
½ cup dry red wine
2 cloves
2 pounds of potatoes peeled, finely grated
4 slices white bread
1 teaspoon salt
1 tablespoon onion grated
1 teaspoon 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 1-½ teaspoons salt
and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce
heat, and simmer 2 hours. Add wine, if desired. Shred potatoes; drain
well. Remove crust from bread, and discard; tear bread into 1"
pieces. Combine bread, about 3-4 tablespoons flour, potatoes, salt,
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.

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