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Venison Stew
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1 1/2 lb. cubed shoulder meat
3 tbsp. cooking oil
1 onion, chopped
1 rib celery, chopped
1 beef bouillon cube
1 1/2 c. water
1/2 tsp. thyme
5 drops Tabasco sauce
4 lg. carrots, quartered
4 potatoes, quartered
Flour
Salt and pepper, to taste
Parsley sprigs
Heat oil in a large, deep frying pan. Coat meat with seasoned flour (flour, salt and pepper), and brown on all sides in the hot oil. Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer, cover and cook until almost tender, about 1 hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with quick mixing flour, adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves: 4.
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