Stove-lid stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Bacon drippings; (1/2 pound bacon) |
| 3½ | pounds | Venison; 1 1/2\" cubes |
| Cake flour | ||
| 2 | larges | Onion; chopped |
| 1 | Stalk celery; chopped, with leaves | |
| 5 | Cloves garlic; thinly sliced | |
| 1½ | cup | Beef broth |
| 8 | ounces | Tomato sauce |
| 1 | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Dried parsley |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Savory |
| 5 | Bay leaves | |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Blackstrap molasses |
| 5 | Potato; quartered | |
| 4 | Carrot; peeled and diced | |
| 2 | smalls | Onion |
| 1 | medium | Turnip; peeled and diced |
Directions
VEGETABLES
1. 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.
2. Add chopped onions, celery, and green pepper to pan, and saute until tender, about 6 minutes.
3. 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.
4. Add vegetables and molasses, and simmer 1¼ 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.
Recipe by: Angus Cameron, The L.L. Bean Game & Fish Cookbook, p. 27 Posted to MC-Recipe Digest V1 #909 by KHudson123@... on Nov 14, 1997