Venison Stew With Dumplings

[Jesus] has offered us a new identity – His identity. No longer separated from God, but now united with God. No longer stained by sin, but now clean from sin. No longer slaves, but now free. No longer guilty before God as Judge, but now loved by God as Father. No longer deserving eternal death, never to grasp all that God created us to be, but now having eternal life, experiencing more and more exactly who God has created us to be.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Italian	Entr=82es, Meats	4	Servings

INGREDIENTS

1		Bacon
1	lb	Venison stew meat [cubed]
2	c	Water
1		Carrot [peeled & sliced]
1		Celery stalk [sliced]
1/2	t	Oregano
1	t	Salt
		Cooked stew veggies and
		liquid
1		Biscuit mix, for dumplings

INSTRUCTIONS

Brown the bacon in a pressure cooker, then remove the bacon  and  brown
the venison in the bacon drippings... 2) Add the water, carrots,
celery, oregano and salt; cover and cook for 20 min. then cool and
remove the lid... 3) Add the veggies and enough of the liquid to  cover
stew... 4) Prepare the dumplings as per the package directions  then
spoon the batter over the stew and cook (with no pressure) for  15 to
20 min. or `til dumplings are cooked through... 5) Serve with  tossed
or gelatin salad and italian bread/rolls...  Soruce: Matte Bicknell
Watertown NY From "Bill Saiff's Rod & Reel  Recipes for Hookin' &
Cookin'" cookbook typed with permission by Fred  Goslin for Cyberealm
Bbs, home of KookNet in Watertown NY at (315)  786-1120  Posted to
MM-Recipes Digest  by "Fred Goslin" <fjgoslin@northnet.org>  on Sep 9,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 93 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 598.8mg Potassium: 234.2mg Carbohydrates: 24.1g Fiber: 1.7g Sugar: 21.3g Protein: <1g