8
servings
1/4
c shortening
1/4
c all-purpose flour
1
1/2 ts salt
10
1/2 oz can beef broth; undiluted
5
c ; water
2
tb lemon juice
1
md onion; sliced
2
ea cloves
1
ea bay leaf
3
lb venison stew meat; cut into 1 1/2 pieces
1/2
c burgundy (optional)
2
lb potatoes; peeled
4
sl white bread
1
ts salt
1
tb onion; grated
1
ts parsley flakes
2
ea eggs; well beaten
1
all-purpose flour
Melt
shortening in a large Dutch oven over low heat; add flour, stirring
until
roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6
ingredients;
boil 5 minutes. Add venison; cover, reduce heat, and simmer 2
hours.
Add Burgundy,
if desired.
Shred
potatoes; drain well. Remove crust from bread, and discard; tear
bread
into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1
tablespoon
onion, parsley, and eggs. Roll balls lightly in flour.
Drop
dumplings into simmering stew. Cover, and cook over low heat 20
minutes or until
dumplings are done. Remove bay leaf.