We serve this to a group of guys at an annual event we host. This is a fantastic recipe though when we make it we add some hot sauce to it.
Prep: 20 min. Cook: 45 min.
1 serving (1 cup) equals 606 calories, 14 g fat (8 g saturated fat), 177 mg cholesterol, 1,713 mg sodium, 82 g carbohydrate, 7 g fiber, 37 g protein.
1/4 cup all-purpose flour
1 pound venison stew meat, cut into 1-inch cubes
3 tablespoons butter
4 to 5 cups water
2 bay leaves
2 teaspoons beef bouillon granules
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 to 3/4 teaspoon pepper
5 medium potatoes, peeled and cubed
5 medium carrots, peeled and cut into 3/4-inch slices
1 medium onion, chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dill weed
1 Eggland’s Best Egg
1/2 cup milk
- In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
- Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
- For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted near the center comes out clean. Yield: 4 servings.