Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Shortening -1-1/2" pieces
1/4 c All-purpose flour 1/2 c Burgundy (optional)
1 1/2 ts Salt 2 lb Potatoes; peeled
10 1/2 oz Can beef broth; undiluted 4 sl White bread
5 c ;water 1 ts Salt
2 tb Lemon juice 1 tb Onion; grated
1 md Onion; sliced 1 ts Parsley flakes
2 ea Cloves 2 ea Eggs; well beaten
1 ea Bay leaf All-purpose flour
3 lb Venison stew meat; cut into

Melt shortening in a large Dutch oven over low heat; add flour,
stirring until roux is the color of caramel. Add 1-1/2 teaspoons
salt and next 6 ingredients; boil 5 minutes. Add venison; cover,
reduce heat, and simmer 2 hours. Add Burgundy, if desired.
Shred potatoes; drain well. Remove crust from bread, and discard;
tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt,
1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour.
Drop dumplings into simmering stew. Cover, and cook over low heat
20 minutes or until dumplings are done. Remove bay leaf. Yield: 8
servings.

Anne Temple Keuhler of Texas, in December, 1987 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-11-95

Browse by categories