Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | ============================ |
| 1 \N | ============================ |
| 1 \N | ============= |
| 1 \N | Venison muligatawney stew |
| 1 \N | ============================ |
| 1 \N | ============================ |
| 1 \N | ============= |
| 4 pounds | Venison roast |
| 4 tablespoons | Vegetable oil |
| 1 medium | Onion, chopped |
| 16 eaches | Carrots, cut in 2-inch |
| 1 \N | Chunks |
| 16 eaches | Stalks of celery, cut in |
| 2 \N | Inch chunks |
| 1 teaspoon | Salt |
| 2 mediums | Apples, dice |
| 2 cups | Beef broth |
| 1 tablespoon | Chopped parsley |
| 1 \N | Serves 6 |
| 1 \N | Cut the meat into strips or |
| 1 \N | Cubes |
| 1 \N | Dutch oven and brown the |
| 1 \N | Meat well then add the |
| 1 \N | Onions and cook |
| 1 \N | Over moderate heat until |
| 1 \N | Tender |
| 1 \N | Salt, |
| 1 \N | Apples and beef broth and |
| 1 \N | Bake in a moderate (300 |
| 1 \N | Degrees f.) for |
| 2 \N | Hours |
| 1 \N | For another 10 minutes and |
| 1 \N | Serve hot. |
| 1 \N | ============================ |
| 1 \N | ============================ |
| 1 \N | ================== |
| 1 \N | Heat the oil in a heavy |
| 1 \N | Add the carrots, celery, |
| 1 \N | Sprinkle the parsley, cook |
FROM: Rich Harper