Thursday, January 30, 2003

Zesty Venison Stew

1-2 Lbs. Meat
1 Med. Onion, chopped
2 Tablespoons veg. oil
2 Tablespoons catsup
2 Tablespoons currant jelly
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 Cup flour
1 1/2 Cups Venison stock/beef broth
1 Cup red wine
1 Cup sliced carrots
2 Med. potatoes
2 Cups fresh peas

In dutch oven, cook and stir onion in oil over med. until tender. Add catsup, jelly, worcest. sauce, and salt. Stir until jelly is melted, blend in flour. Add meat stock and wine, stir well. Cover and simmer until meat is almost tender (1-1/2 hours) Peel potatoes and cut into 1 inch chunks. Add potatoes, peas, and carrots, cook until tender (30-40 minutes) Serve with buttermilk biscuits. Enjoy.

There is magic in cooking. Of all the things we do each day, cooking has the potential to be the most creative. There is no small truth to the addage that a little bit of the cook s transferred to the meal. When you can then serve this meal, which you created, to your friends, the magic truly happens. Community is born.

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