Title: Venison Mulligatawny Stew
Categories: Ethnic Meat Soup
Yield: 4 Servings
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| 1 | | Venison muligatawney stew |
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| 4 | lb | Venison roast |
| 4 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 16 | | Carrots, cut in 2-inch |
| 1 | | Chunks |
| 16 | | Stalks of celery, cut in |
| 2 | | Inch chunks |
| 1 | ts | Salt |
| 2 | md | Apples, dice |
| 2 | c | Beef broth |
| 1 | tb | Chopped parsley |
| 1 | | Serves 6 |
| 1 | | Cut the meat into strips or |
| 1 | | Cubes |
| 1 | | Dutch oven and brown the |
| 1 | | Meat well then add the |
| 1 | | Onions and cook |
| 1 | | Over moderate heat until |
| 1 | | Tender |
| 1 | | Salt, |
| 1 | | Apples and beef broth and |
| 1 | | Bake in a moderate (300 |
| 1 | | Degrees f.) for |
| 2 | | Hours |
| 1 | | For another 10 minutes and |
| 1 | | Serve hot. |
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| 1 | | Heat the oil in a heavy |
| 1 | | Add the carrots, celery, |
| 1 | | Sprinkle the parsley, cook |
FROM: Rich Harper