Venison Dumpling Stew
By Hookemharry


What you need.

Two pounds venison or elk steak cut into cubes about one to two inches in size

Two and a half cups flour

Salt and pepper to taste

Canola oil

Six cups beef broth or stock

Four large potatoes cut into chunks

One large onion peeled and quartered

Three large carrots washed and cut into chunks (with skin on if you choose)

Three celery stalks cut into medium size pieces

Four teaspoons baking powder

Milk- just enough to make the dumplings

 

What you do.

Use half cup of the flour to coat the cubed steak. Next pour a bit of the oil into a large Dutch oven or pot and brown the venison. Now add the beef broth or stock, carrots, celery, onion, potatoes, salt and pepper. Bring to a boil and then lower to a simmer and cover. Cook for ninety minutes or until meat is tender. Be sure to check every so often so it doesn’t stick to pot. When stew meat is tender mix the baking powder with the two cups of reserved flour (be sure to sift the flour first), half teaspoon salt and add just enough milk to make the dough soft, stirring constantly. Next drop the dough by spoonfuls into the stew until all is used and cook and additional fifteen minutes. Next enjoy and don’t forget that apple pie.






test