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FareShare Gazette -- April 2007 Recipes

A home-style FareShare Gazette -- April 2007 Recipes made with Flour, Vegetable Oil, Worcestershire Sauce, Cider Vinegar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/8 cup
• 3 tbsp
• 2 tbsp
• 3 tsp
• 1 tsp
• 6 tbsp
• 4 can
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 6 stick
• 1 can
• 1 box
• 3 can
• 2 cup
• 1 tsp
• 4 tsp
• 3/4 cup

Method (preview)

1. 1

   12 ounces beer minus one or two swallows for the cook 2 large sweet onions -- sliced 1/2 pound mushrooms -- sliced 8 garlic cloves -- thinly sliced

2. 2

   Remove fat, sinew and bone from venison; cut into serving-size pieces.

3. 3

   Season flour with paprika, salt and pepper as desired.

4. 4

   Flour meat well.

5. 5

   In your pressure cooker, in batches, fry meat in oil (350F) until both sides are brown.

6. 6

   Layer venison, onions, mushrooms and garlic in pressure cooker.

7. 7

   Add Worcestershire sauce, vinegar, mustard and beer.

8. 8

   Set pressure as directed by your pressure cooker instructions.

9. 9

   Remove all excess fat and sinew from venison roasts. Wash and pat dry.

10. 10

    Sprinkle liberally with salt and pepper on all sides.

11. 11

    Heat oil in large Dutch oven (at least 8 quarts), add roasts and brown on all sides; add onion and cook until they start to turn tender.

12. 12

    Add broth and deglaze bottom of pan; add wine, Worcestershire sauce, garlic, bay leaves and chili pepper; simmer for one hour.

13. 13

    Add water if the roasts are not covered in liquid.

14. 14

    Remove roasts to a platter to cool while you prep the fresh vegetables.

15. 15

    Remove the meat from the roasts and cut into bite sized pieces; return to the broth in the Dutch oven.

16. 16

    Add green pepper, potatoes, carrots, celery and cabbage to the Dutch oven.

17. 17

    Stir to mix well.

18. 18

    Cover and simmer for one hour, more or less, until all ingredients are tender.

19. 19

    Stir frequently to keep bottom from sticking.

20. 20

    Add more water and seasonings (such as celery salt, seasoning salt, pepper, etc.) as needed.

21. 21

    Add the crushed tomatoes, frozen vegetables, pasta and cheese soup to the Dutch oven and cook for another 15 - 20 minutes until the pasta is down and the cheese soup is well incorporated into the broth.

22. 22

    Just before serving, bring the stew to a bubbling simmer.

23. 23

    Mix the dumpling ingredients together and drop by a tablespoon on top of the stew.

24. 24

    Cover and cook for about 15 minutes, until the dumplings raise and are done.

25. 25

    Serve at once.

26. 26

    Cook's note: Stew prepared by Art on April 20, 2007; reheated on the 21st for serving.

27. 27

    Doris prepared the dumplings just before serving.

28. 28

    This was another big hit among the family.