Poacher’s Stew

Ingredients:

• ½ cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 pounds venison, inch pieces
• 2 tablespoon shortening or lard (not oil)
• 6 cups hot water
• 3 medium potatoes, peeled and cubed 1 inch pieces
• 1 medium turnip, peeled and cubed 1 inch pieces
• 4 medium carrots, peeled and cubed 1 inch pieces
• 1 bell pepper, ¼ inch strips (optional)
• 4 stalks of celery, cubed 1inch pieces
• ½ cup diced sweet onion
• 1 pound small fresh white button mushrooms cut in half
• 1 tablespoon salt
• 2 beef bouillon cubes
• 1 bay leaf

Mix flour, salt, and pepper. Coat the meat with the flour mixture. Melt shortening in heavy cast iron Dutch oven pot; brown meat thoroughly. Add water, heat to boiling. Reduce heat; cover and simmer about 2 hours. Stir in remaining ingredients. Simmer 30-45 minutes or until vegetables are tender.

To thicken stew: Shake 1 cup cold water and ¼ cup flour in a covered jar until well blended. Stirring stew constantly add the water/flour mix. Heat to boiling and boil for 2 minutes, continuing to stir constantly. Remove bay leaf before serving

Best if served with fresh rolls or fresh bread.