1 lb venison [cubed]
2 tbsp oil
6 cup water
1 cup onions [chopped]
1 cup peas
1 cup green beans
4 large potatoes [peeled & chopped]
1 1/2 cup carrots [sliced]
1 cup corn
1 tsp salt
1/4 tsp pepper
2 bay leaves
3 tbsp cornstarch
1 cup cold water
A Recipe for
Venison Stew From Fred Goslin
Food Tip |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This Recipe for Venison Stew From Fred Goslin is one of thousands in the Recipes-to-go Meat Cookbook.
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
If you enjoy this Venison Stew From Fred Goslin Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This is a recipe for Venison Stew From Fred Goslin from the recipe cookbook of Recipes-to-go (Meat)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Herb Tip |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Herb Tip |
1) Brown the venison in the oil in a stock pot then drain... 2)
Add the 6 cups of water, the veggies, salt and pepper, and bay
leaves, cooking over med. heat for 45 min. to an hour or `til the
meat and veggies are tender... 3) Combine the cornstarch and the
remaining water in a small bowl, and stir into the stew `til
thickened, stirring constantly... 4) Remove and discard the bay
leaves... Serve...
Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook, typed for you with
permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Serves: 6
Venison Stew From Fred Goslin Recipe brought to you by Recipes To-Go