Venison Stew With Dumplings
| 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)
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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