| 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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