Venison Stew From Fred Goslin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Venison [cubed],
2 tbsp: Oil,
6 cup: Water,
1 cup: Onions [chopped],
1 cup: Peas,
1 cup: Green beans,
4 large: Potatoes [peeled & chopped],
1 1/2 cup: Carrots [sliced],
1 cup: Corn,
1 tsp: Salt,
1/4 tsp: Pepper,
2: Bay leaves,
3 tbsp: Cornstarch,
1 cup: Cold water,
Directions:
1) Brown the venison in the oil in a stock pot then drain... 2)
Add the 6 cups of water, the veggies, salt and pepper, and bay
leaves, cooking over med. heat for 45 min. to an hour or `til the
meat and veggies are tender... 3) Combine the cornstarch and the
remaining water in a small bowl, and stir into the stew `til
thickened, stirring constantly... 4) Remove and discard the bay
leaves... Serve...
Source: Cyndie Steria, Carthage NY from "Bill Saiffs Rod & Reel
Recipes for Hookin & Cookin" cookbook, typed for you with
permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Source from luhu.jp
Add the 6 cups of water, the veggies, salt and pepper, and bay
leaves, cooking over med. heat for 45 min. to an hour or `til the
meat and veggies are tender... 3) Combine the cornstarch and the
remaining water in a small bowl, and stir into the stew `til
thickened, stirring constantly... 4) Remove and discard the bay
leaves... Serve...
Source: Cyndie Steria, Carthage NY from "Bill Saiffs Rod & Reel
Recipes for Hookin & Cookin" cookbook, typed for you with
permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Source from luhu.jp