This Text file is old! In a 🏛️Museum, an unsorted archive of (user-)pages. (Saved from Geocities in Oct-2009. The archival story: oocities.org)
--------------------------------------- (To 🚫report any bad content: archivehelp @ gmail.com)

                     *  Exported from  MasterCook  *

                             Venison Stew 

Recipe By     : Mrs.Ora Moore of Dillsboro, Indiana
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Venison

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        stew meat
   6                    carrots
   6                    potatoes
   2      tablespoons   oil
   1      teaspoon      Worcestershire sauce
   1      medium        onion
   2                    bay leaves
   1      teaspoon      salt
   1      teaspoon      sugar
     1/2  teaspoon      pepper
     1/2  teaspoon      paprika
   1      dash          allspice

Brown the cubed meat in the oil, add two cups of water,     
then the rest ofthe ingredients.  Cover and simmer 1 1/2    
hours.  Remove bay leaves, addcarrots and potatoes, cook    
another 30-45 minutes or until tender. As afootnote, I've   
just browned the meat, then dumped everything in            
the"crockpot" on low.  It produces a stew that tastes as    
tho' it already beenreheated several times.  IMHO, that's   
the best stew.                                              
                                                            
                                                            
                                                            
                                                            


                   - - - - - - - - - - - - - - - - - -