Venison Stew, Corn Bread & Apple Dumplings
2 pounds boneless venison, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch
Directions
In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape
to loosen any browned drippings from pan. Add the tomato juice, onions, celery,
Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat;
cover and cook for 2 hours, stirring occasionally.
