Venison stew & dumplings
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Venison, cut 1-inch cubes |
| 1 | Celery salt | |
| 4 | quarts | Water |
| 8 | Potatoes, diced | |
| 1 | Onion, diced | |
| 2 | Cans stewed tomatoes | |
| 1 | Garlic | |
| 1 | large | Can tomato juice or v-8 |
| 1 | Salt and pepper | |
| 1 | Bag frozen vegetables | |
| 1 | Meat tenderizer | |
| 1 | Dumplings - bisquick | |
Directions
In 8-quart pan put diced venison in 4 quarts water and onion. Add desired seasoning. Bring to boil and cover. Boil about 30 to 45 minutes. Add potatoes and tomato products. Bring to boil again, about 30 minutes. Keep covered. Add vegetables. After meat, potatoes and vegetables are done, turn down to simmer. The longer it simmers the better it is. About 1 hour before serving time, mix and add dumplings according to package. Serve when dumplings are done.