Venison Stew With Dumplings |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 5 |
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Venison stew with dumplings is great for a cold winter night. The gamey taste of some deer can be taken care of by soaking the meat in milk for about 20 minutes before cooking. Ingredients:
2 -3 lbs venison, cubed |
1 tablespoon vegetable oil |
2 tablespoons butter |
handful flour |
1 medium onion, chopped |
1 1/2 cups diced celery |
1 1/2 cups diced carrots |
1 teaspoon minced garlic clove |
2 tablespoons season-all salt |
1 bay leaf |
salt and pepper |
1 (7 1/2 ounce) can buttermilk biscuits |
Directions:
1. Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
2. Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
3. Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
4. Stir well and then cover, simmer for 2 hours, stirring occasionally.
5. When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
6. Cook uncovered on medium heat for 10 minutes.
7. Cook covered on medium heat for 10 minutes.
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