Venison Stew with Dumplings

Name: Venison Stew with Dumplings
Yield: 20.0
Ingredients: 3.0 pound Venison Roasts; 3.0 teaspoon Salt; 1.0 teaspoon Pepper; 6.0 tablespoon Cooking Oil; 1.0 Large Sweet Onion; 4.0 can Beef Broth; 1.0 bottle Red Wine; 3.0 tablespoon Worcestershire Sauce; 3.0 tablespoon Granulated Garlic; 6.0 Bay Leaves; 0.5 teaspoon Chili Pepper; 1.0 Green Pepper Into Inch Chunks; 6.0 Medium Potatoes Into Inch Chunks; 3.0 Medium Carrots Into Inch Chunks; 6.0 stick Celery Into Inch Chunks; 0.5 Small Green Cabbage Head Cut In Inch Slabs; 1.0 can Crushed Tomatoes; 2.0 pound Mixed Vegetables Corn Peas Carrots Green Beans; 1.0 box Alphabet Soup Pasta; 3.0 can Cream Of Cheddar Cheese Soup Dumplings; 2.0 cup Flour; 1.0 teaspoon Salt; 4.0 teaspoon Baking Powder; 3.0 tablespoon Solid Shortening; 0.75 cup Milk

Venison Stew with Dumplings — een communityrecept op Potlikkr.

🍽 Voor 20.0

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Ingrediënten

3.0 lb Venison Roasts
3.0 tsp Salt
1.0 tsp Pepper
6.0 tbsp Cooking Oil

+ 21 ingrediënten meer — meld je gratis aan om alles te zien.

Bereiding (voorbeeld)

1
Remove all excess fat and sinew from venison roasts. Wash and pat dry.
2
Sprinkle liberally with salt and pepper on all sides.

Heat oil in large Dutch oven (at least 8 quarts), add roasts and brown on

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