Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c shortening
1/4 c all-purpose flour
1 1/2 ts salt
10 1/2 oz can beef broth; undiluted
5 c ; water
2 tb lemon juice
1 md onion; sliced
2 ea cloves
1 ea bay leaf
3 lb venison stew meat; cut into
-1-1/2 pieces
1/2 c burgundy (optional)
2 lb potatoes; peeled
4 sl white bread
1 ts salt
1 tb onion; grated
1 ts parsley flakes
2 ea eggs; well beaten
1 all-purpose flour

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.

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