Venison Stew with Potato Dumplings
Ingredients
1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
Methods/steps
Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel
Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes
Add venison, cover, reduce heat, and simmer 2 hours
Add Burgundy, if desired
Shred potatoes, drain well
Remove crust from bread, and discard, tear bread into 1" pieces
Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon 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
Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes
Add venison, cover, reduce heat, and simmer 2 hours
Add Burgundy, if desired
Shred potatoes, drain well
Remove crust from bread, and discard, tear bread into 1" pieces
Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon 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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