VENISON HOBO STEW
3 lb. GAME MEAT, CUT IN 1 ½ INCH CUBES SALT & PEPPER
¼ CUP OF DRIPPINGS ALLSPICE
STOCK TO COVER CARROTS, QUARTERED
1 CLOVE OF GARLIC SMALL WHITE ONIONS
2 ONIONS, SLICED POTATOES, CUBED
2 BAY LEAVES WORCESTERSHIRE SAUCE TO TASTE
BROWN MEAT THOROUGHLY IN HOT FAT. ADD DRIPPINGS AS NECESSARY. ADD STOCK, SEASONINGS, GARLIC AND SLICED ONIONS. COVER AND SIMMER OVER VERY LOW HEAT UNTIL MEAT IS ALMOST TENDER, STIRRING OCCASIONALLY AND ADDING STOCK OR WATER IF NECESSARY. ADD VEGETABLES AND CONTINUE TO SIMMER APPROX. 25 MINUTES UNTIL VEGETABLES ARE TENDER. IF GRAVY NEEDS THICKENING, BLEND WATER AND FLOUR TO A SMOOTH PASTE AND ADD SLOWLY, STIRRING CAREFULLY.