Recipe - Venison Stew Hunters Style

2 pound Stew meat
6 Carrots
6 Potatoes
2 tablespoon Oil
1 teaspoon Worcestershire sauce
1 md Onion
2 Bay leaves
1 teaspoon Salt
1 teaspoon Sugar
One half teaspoon Pepper
One half teaspoon Paprika
1 ds Allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of
the ingredients. Cover and simmer 1 One half hours. Remove bay leaves, add
carrots and potatoes, cook another 3045 minutes or until tender. As a
footnote, I've just browned the meat, then dumped everything in the
"crockpot" on low. It produces a stew that tastes as tho' it already been
reheated several times. IMHO, that's the best stew.

Recipe by: Mrs.Ora Moore of Dillsboro, Indiana

Posted to BakeryShoppe Digest V1 #222 by Mindy vinqvist@brunnet.net on
Sep 06, 1997