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Big Buck Stew
Rob Kaarto
New York City, USA
Posted: 08/28/2006

1 1/2 pounds venison stew meat
1 onion
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable shortening
1/3 cup cubed carrots
1/3 cup cubed turnips
4 cups potatoes, cut into quarters

Remove meat from bone, and cut into 1 1/2 inch cubes. Mix flour with salt and pepper and dredge meat with it. Cut some of fat from meat and heat with vegetable shortening. When part of fat has fried out, brown meat in it, stirring constantly. Add enough boiling water to cover the meat or add a pint of tomatoes, stewed and strained and simmer until meat is tender, about 3 hours. Add onion, carrots and turnips during the last hour of cooking and the potatoes 20 minutes before serving. Cover kettle closely and do not remove cover for at least 12 minutes.
Serves 6.