Venison Stew With Dumplings
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
1 Pot
- Serves:
- 6
ingredients
- 907.18-1360.77 g venison, cubed
- 14.79 ml vegetable oil
- 29.58 ml butter
- handful flour
- 1 medium onion, chopped
- 354.88 ml diced celery
- 354.88 ml diced carrots
- 4.92 ml minced garlic clove
- 29.58 ml Season-All salt
- 1 bay leaf
- salt and pepper
- 212.62 g can buttermilk biscuits
directions
- Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
- Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
- Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
- Stir well and then cover, simmer for 2 hours, stirring occasionally.
- When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
- Cook uncovered on medium heat for 10 minutes.
- Cook covered on medium heat for 10 minutes.
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