Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes. —Elizabeth Smith, Middlebury, Vermont
- 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
- DILLED DUMPLINGS:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 1 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.
Originally published as Venison Dumpling Stew in Taste of Home Annual Recipes Annual 2004, p64
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