Lambie Deerest
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Yields:
-
1 stew
- Serves:
- 6
ingredients
- 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)
directions
- Bake bones in 350 degree oven until brown.
- Simmer bones in water with finely chopped celery 1 hour.
- Strain.
- Freeze for a cold day.
- Put broth from freezer in pot and bring to boil.
- If not using "leftover" meat, sear meat with tablespoon peanut oil over high heat.
- Scrub potatoes, and add to liquid.
- Cook gently until almost done.
- Add meat, sherry, and turn to simmer.
- Add green beans.
- Saute onions in small amount of vegetable oil, olive oil, or butter, and add to stew.
- Cut up carrots, saute, and add to stew.
- Simmer until done and correct seasoning to suit your taste.
- Serve with crusty bread.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.