| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Entr=82es, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
sl |
Bacon |
| 1 |
lb |
Venison stew meat [cubed] |
| 2 |
c |
Water |
| 1 |
lg |
Carrot [peeled & sliced] |
| 1 |
lg |
Celery stalk [sliced] |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Salt |
|
|
Cooked stew veggies and liquid |
| 1 |
pk |
Biscuit mix (for dumplings) |
INSTRUCTIONS
1) 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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