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2 lb. venison, cut into cubes 3 ribs celery 6 potatoes, cubed 3 carrots, peeled and sliced 2 cans beef broth 2 beef bouillon cubes 1 can water salt and pepper to taste Gravy: 1/3 c. oil 1/4 c. flour (more if needed) Make over medium heat. Place oil in skillet; heat. Add flour, stirring until flour is brown. Careful not to burn. Put venison in pot. Cover with water; add salt. Cook venison until tender over medium heat, about 2 hours. Drain; discard liquid (do not pour down drain). Put venison in stockpot; add vegetables, broth, bouillon and water. Salt and pepper as desired. Cook over medium heat until vegetables are tender. Add gravy and simmer 15 minutes. Add more broth if needed. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |