Entrees » Venison Stew w/ Drop Dumplings
Venison: it's what's for dinner. That's true, at least in Carolyn Waldron-Parr's kitchen. This soul-satisfying stew begins with a buttery onion roux that is then whisked to life with ladles of hot beef stock. Stew-sized pieces of lean and flavorful venison are seared to a golden brown and simmered with fresh vegetables and herbs. To top it all off, Carolyn spoons in cheddar-laced biscuit batter and finishes it all in the oven. There is no better way to introduce your family to cooking with game than this nice and hearty bowlful of love.