*  Exported from  MasterCook II  *

                               Venison Stew

Recipe By     : Mrs. Carl B. Hall, Jr.
Serving Size  : 6    Preparation Time :0:30
Categories    : Fowl & Game                      Soups & Stews
                Entreé                           To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lb            Deer Meat -- cubed
                        Flour
   3      Tbsp          Fat -- for searing
   4                    Potatoes -- cubed
   2                    Onions -- sliced
   6                    Carrots -- scraped & sliced
   1      10 Oz. Pkg    Frozen Peas
   4      Ribs          Celery -- sliced
                        Salt And Pepper -- to taste
   2      Tbsp          Chopped Parsley
                        Accent® Seasoning Mix* -- to taste

*MSG (Monosodium gutamate)

Dredge meat in flour, sear in hot fat.  Cover with water and boil. Add
remaining ingredients and cook until tender, about 1 Hour.  Thicken with
flour mixed with a little liquid and add to pan.

Serves 6 to 8

Source:  "Mountain Measures"--Junior League of Charleston, WV
ed.  1974

Bill Spalding
billspa@icanect.net

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