Pete's venison stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Cubed shoulder meat |
| ½ | teaspoon | Thyme |
| 1 | Flour, seasoned with salt and peppe | |
| 5 | Drops tabasco sauce | |
| 4 | larges | Carrots, quartered |
| 3 | tablespoons | Cooking oil |
| 4 | Potatoes, quartered | |
| 1 | Onion, chopped | |
| 1 | Quick mixing flour | |
| 1 | Rib celery, chopped | |
| 1 | Salt and pepper to taste | |
| 1 | Beef bouillon cube | |
| 1 | Parsley sprigs | |
| 1½ | cup | Water |
Directions
Heat oil in a large, deep frying pan. Coat meat with seasoned flour and brown on all sides in the hot oil. Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer, cover and cook until almost tender, about one hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with Quick Mixing flour, adjust the salt and pepper to taste and serve in a warm dish, garnished with parsley.