Poacher’s Stew

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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.

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