HUNTER’S MEAT & GRAVY
submitted by Susan Wiley
2-1/2 pounds venison stew meat
3 Tablespoons shorting
2 cups water
1 Tablespoon flour
½ teaspoon salt
½ teaspoon pepper
Put venison stew meat in heavy pot with shortening, salt, and pepper. Cook until browned. Stir occasionally to prevent sticking. Add 1 cup water. Cover, and simmer until tender. Heat 1 cup water to boiling, and stir in 1 Tablespoon flour. Add flour mixture to meat. Cover, and simmer 15 minutes. Additional water can be added if needed.
With this recipe, I have change it some from what Grandma told me. I add an onion cut in slices, and garlic to taste. I add this while browning the stew meat.
