| | Directions | | Dredge meat cubes in mixture of flour, salt, pepper and paprika. Brown in shortening in large heavy kettle. Add onion and brown lightly. Add water and garlic. Simmer covered for 30 minutes. Add vegetables and seasonings; simmer uncovered 30 minutes or until done. Remove garni. Blend some of the gravy with cornstarch mixture and stir into stew until gravy thickens. As stew cooks add more water if necessary. |
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| Ingredients | | - |  | 2 pounds cubed venison |
| - | | 1 cup flour |
| - | | 1 tablespoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon paprika |
| - | | 2 cups water |
| - | | 2 tablespoons shortening |
| - | | 1 Chopped Onion |
| - | | 1 whole clove garlic and 1 teaspoon pickling spice (tied inch cloth) |
| - | | 1 cup sliced celery |
| - | | 3 cups diced potatoes |
| - | | 1 cup green peas |
| - | | 3 cups canned whole tomatoes |
| - | | 2 cups diced carrots |
| - | | 2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | 5 tablespoons cornstarch with 1/4 cup cold water |
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