Venison Stew With Potato Dumplings Recipe

• 1/4 c. shortening
• 1/4 c. all-purpose flour
• 1 1/2 teaspoon salt
• 1 (10 1/2 ounce.) can beef broth, undiluted
• 5 c. water
• 2 tbsp. lemon juice
• 1 med. onion, sliced
• 2 cloves
• 1 bay leaf
• 3 lbs. venison stew meat, cut in 1 1/2-inch pcs
• 1/2 c. Burgundy (optional)
• 2 lbs. potatoes, peeled
• 4 slices white bread
• 1 teaspoon salt
• 1 tbsp. grated onion
• 1 teaspoon parsley flakes
• 2 Large eggs, well beaten
• All-purpose flour

1. Heat shortening in a large Dutch oven over low heat; add in flour, stirring till roux is the color of caramel.
2. Add in salt and next 6 ingredients; boil 5 min.
3. Add in venison; cover, reduce heat, and simmer 2 hrs.
4. Add in Burgundy, if you like.
5. Shred potatoes; drain well.
6. Remove crust from bread, and throw away; tear bread into 1-inch pcs.
7. Combine bread, potatoes, and next 4 ingredients.
8. Shape into 2-inch balls.
9. Roll lightly in flour.
10. Drop dumplings into simmering stew.
11. Cover and cook over low heat 20 min or possibly till dumplings are done.
12. Remove bay leaf before serving.
13. Yield: 8 servings.

shortening, allpurpose, salt, beef broth, water, lemon juice, onion, cloves, bay leaf, venison stew meat, potatoes, white bread, salt, onion, parsley flakes, eggs, flour

Taken from cookeatshare.com/recipes/venison-stew-with-potato-dumplings-38059 (may not work)