| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Favorites, Main dishes |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Bacon drippings; (1/2 pound bacon) |
| 3 1/2 |
lb |
Venison; 1 1/2" cubes |
|
|
Cake flour |
| 2 |
lg |
Onion; chopped |
| 1 |
|
Stalk celery; chopped, with leaves |
| 5 |
|
Cloves garlic; thinly sliced |
| 1 1/2 |
c |
Beef broth |
| 8 |
oz |
Tomato sauce |
| 1 |
ts |
Worcestershire sauce |
| 1 |
tb |
Dried parsley |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Savory |
| 5 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 1 |
tb |
Blackstrap molasses |
| 5 |
|
Potato; quartered |
| 4 |
|
Carrot; peeled and diced |
| 2 |
sm |
Onion |
| 1 |
md |
Turnip; peeled and diced |
INSTRUCTIONS
VEGETABLES
1. Roll meat cubes in cake flour and brown them in bacon drippings in a
Dutch oven in relays, cubes not touching each other. (about 20-25 minutes).
Remove cubes after browned and keep warm.
2. Add chopped onions, celery, and green pepper to pan, and saute until
tender, about 6 minutes.
3. Return meat to pan, and add garlic slices, broth, tomato sauce,
Worcestershire sauce, and seasonings. Bring to a quick boil, cover, and
simmer one hour, stirring occasionally.
4. Add vegetables and molasses, and simmer 1 1/4 hours.
This will produce a thick gravy for a manly stew. (It won't help any diet.)
I have made a few modifications from the book's recipe.
Recipe by: Angus Cameron, The L.L. Bean Game & Fish Cookbook, p. 27
Posted to MC-Recipe Digest V1 #909 by KHudson123@aol.com on Nov 14, 1997
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