Stew is a staple in my family’s winter menu. The recipe is so basic you can add whatever additional flavors spark your interest. I’ve used this with beef, venison, elk, moose, buffalo, bear, antelope, squirrel, rabbit, and rattlesnake and it always turns out tasty. A bowl of stew with a stack of cornbread flapjacks on the side is a hearty meal on a cold night. Enjoy!
1. Rinse meat in cold water and pat dry.
(don’t skip the drying process)
2. Combine seasonings with flour and coat meat with mixture.
(toss it all in a bag and shake it)
3. Heat oil in large fry pan until a water droplet sizzles, add meat sparingly and saute until browned.
(avoid overcrowding the pan for most tender results)
4. Add meat, root vegetables, and onion to a soup pot and cover with water.
(stir occasionally and simmer to your taste)
1. Combine dry ingredients and add milk, oil and egg to mixture.
(mixture will be thick, add milk to thin)
2. Grease a skillet until a droplet of water dances and pour the batter like pancakes.
(brown and flip to your preference)