Lambie Deerest

• 1 -2 quart venison stock
• 1 -2 quart lamb stock
• 1 stalk celery (diced fine)
• 1 lb lamb (1/2 to 1 inch cubes, or 1 lb ground lamb)
• 1 lb venison (1/2 to 1-inch inch cubes, or 1 lb ground venison)
• 1 lb onion (2-3 medium, coarsely chopped)
• 2 carrots (cut in circles)
• 1 lb small red potatoes (10-15 potatoes)
• 1 cup green beans
• 1 cup dry sherry (very dry) (optional)

1. Bake bones in 350 degree oven until brown.
2. Simmer bones in water with finely chopped celery 1 hour.
3. Strain.
4. Freeze for a cold day.
5. Put broth from freezer in pot and bring to boil.
6. If not using "leftover" meat, sear meat with tablespoon peanut oil over high heat.
7. Scrub potatoes, and add to liquid.
8. Cook gently until almost done.
9. Add meat, sherry, and turn to simmer.
10. Add green beans.
11. Saute onions in small amount of vegetable oil, olive oil, or butter, and add to stew.
12. Cut up carrots, saute, and add to stew.
13. Simmer until done and correct seasoning to suit your taste.
14. Serve with crusty bread.

stock, lamb, celery, lamb, ground venison, onion, carrots, red potatoes, green beans, sherry

Taken from www.food.com/recipe/lambie-deerest-194404 (may not work)