Title: Venison Stew & Dumplings
Categories: Ethnic Meat Soup
Yield: 5 Servings
| 5 | lb | Venison, cut 1-inch cubes |
| 1 | | Celery salt |
| 4 | qt | Water |
| 8 | | Potatoes, diced |
| 1 | | Onion, diced |
| 2 | | Cans stewed tomatoes |
| 1 | | Garlic |
| 1 | lg | Can tomato juice or v-8 |
| 1 | | Salt and pepper |
| 1 | | Bag frozen vegetables |
| 1 | | Meat tenderizer |
| 1 | | Dumplings - bisquick |
In 8-quart pan put diced venison in 4 quarts water and onion. Add desired
seasoning. Bring to boil and cover. Boil about 30 to 45 minutes. Add
potatoes and tomato products. Bring to boil again, about 30 minutes. Keep
covered. Add vegetables. After meat, potatoes and vegetables are done,
turn down to simmer. The longer it simmers the better it is. About 1 hour
before serving time, mix and add dumplings according to package. Serve when
dumplings are done.