Frank's Recipes! Venison Stew with Potato Dumplings

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Venison Stew with Potato Dumplings

1/4 cup Shortening
1/4 cup All-purpose flour
1 1/2 tsp Salt
10 1/2 oz Can beef broth; undiluted
5 cup water
2 tablespoon Lemon juice
1 md Onion; sliced
2 Cloves
1 Bay leaf
3 lb Venison stew meat; cut into 1-1/2 inch pieces
1/2 cup Burgundy (optional)
2 lb Potatoes; peeled
4 slice White bread
1 tsp Salt
1 tablespoon Onion; grated
1 tsp Parsley flakes
2 Eggs; well beaten
All-purpose flour

Yield: 8 Servings

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 inch 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.