Recipe - Stove-Lid Stew

5 tablespoon Bacon drippings; (One half pound
bacon)
3 One half pound Venison; 1 1/2" cubes
Cake flour
2 lg Onion; chopped
1 Stalk celery; chopped, with
leaves
5 Cloves garlic; thinly cut or sliced up
1 One half cup Beef broth
8 ounce Tomato sauce
1 teaspoon Worcestershire sauce
1 tablespoon Dried parsley
1 teaspoon Dried thyme
One half teaspoon Savory
5 Bay leaves
2 teaspoon Salt
1 tablespoon Blackstrap molasses

VEGETABLES
5 Potato; quartered
4 Carrot; peeled and minced
2 small Onion
1 md Turnip; peeled and minced

1. Roll meat cubes in cake flour and brown them in bacon drippings in a
Dutch oven in relays, cubes not touching each other. (about 2025 minutes).
Remove cubes after browned and keep warm.

2. Add chopped onions, celery, and green pepper to pan, and saute until
tender, about 6 minutes.

3. Return meat to pan, and add garlic slices, broth, tomato sauce,
Worcestershire sauce, and seasonings. Bring to a quick boil, cover, and
simmer one hour, stirring occasionally.

4. Add vegetables and molasses, and simmer 1 One fourth hours.

This will produce a thick gravy for a manly stew. (It won't help any diet.)
I have made a few modifications from the book's recipe.

Recipe by: Angus Cameron, The L.L. Bean Game & Fish Cookbook, p. 27

Posted to MCRecipe Digest V1 #909 by KHudson123@aol.com on Nov 14, 1997