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From The Cookbook: Venison Stew With Dumplings

This particular stew from the NRA Member's Wild Game Cookbook, Second Edition is definitely worth a try.

Since Spring has sprung and the last days of snow are coming to a finish, now is the time to get in one last batch of cold-weather stew. This particular stew from the NRA Member's Wild Game Cookbook, Second Edition is definitely worth a try.

Venison Stew with Dumplings

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients

• 1 pound venison, soaked in salt and vinegar water overnight, cut into stew-sized pieces
• 2 large potatoes, cut into chunks
• 1 large Bermuda onion, sliced in thin wedges
• 2 carrots, thickly sliced
• 1/2 cup fresh or frozen peas
• 1 tablespoon poultry seasoning
• salt and pepper as desired

In large skillet, brown venison to remove excess fat. Prepare vegetables and place on bottom of crock pot. Next place venison and seasoning on top of vegetables. Cover just to top of meat with water. Cook on high setting four to five hours or low setting six to eight hours, or until vegetables are tender. Add dumplings during last 20 to 25 minutes of cooking, turning crock put on high and bringing stew to full boil.

Dumplings

• 2 1/4 cups Bisquick biscuit mix
• 2/3 cup milk
• salt to taste

Mix dry ingredients, then add milk slowly, stirring until mixture is uniform (will be very thick). Drop by large spoonfuls into boiling stew. Cook covered for 15 to 25 minutes until centers are done. Do not over stir. Dumplings will thicken gravy.

Serve with fried apples or green salad.
Yield: 6 servings

Martha L. Sheffer
Churchville, VA

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