| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cyberealm, Stews, Wild game | 6 | Servings | |
INGREDIENTS
| 1 | lb | Venison [cubed] |
| 2 | tb | Oil |
| 6 | c | Water |
| 1 | c | Onions [chopped] |
| 1 | c | Peas |
| 1 | c | Green beans |
| 4 | lg | Potatoes [peeled & chopped] |
| 1 1/2 | c | Carrots [sliced] |
| 1 | c | Corn |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Bay leaves | |
| 3 | tb | Cornstarch |
| 1 | c | Cold water |
INSTRUCTIONS
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 Saiff's 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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