*  Exported from  MasterCook II  *
 
                                Venison Stew
 
 Recipe By     : Mrs. Carl B. Hall, Jr.
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Fowl & Game                      Soups & Stews
                 Entreé                           To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb            Deer Meat -- cubed
                         Flour
    3      Tbsp          Fat -- for searing
    4                    Potatoes -- cubed
    2                    Onions -- sliced
    6                    Carrots -- scraped & sliced
    1      10 Oz. Pkg    Frozen Peas
    4      Ribs          Celery -- sliced
                         Salt And Pepper -- to taste
    2      Tbsp          Chopped Parsley
                         Accent® Seasoning Mix* -- to taste
 
 *MSG (Monosodium gutamate)
 
 Dredge meat in flour, sear in hot fat.  Cover with water and boil. Add
 remaining ingredients and cook until tender, about 1 Hour.  Thicken with
 flour mixed with a little liquid and add to pan.
 
 Serves 6 to 8
 
 Source:  “Mountain Measures”--Junior League of Charleston, WV
 ed.  1974
 
 Bill Spalding
 billspa@icanect.net
 
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