Deer or Elk Stew

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DEER OR ELK STEW

 Submitted by Mrs. Mary Jean Earl from Colorado

1 1/2 pound deer or elk meat

1 Tablespoon flour 

Salt and pepper to taste

2 Tablespoon butter

'2 onions, cut in large pieces

1 cup hot water

1 1/2 cup tomato juice

Juice of 1 lemon or 1/3 cup wine

2 carrots, diced

1/4 cup celery, diced

3 large potatoes, quartered

1 small can peas

1 Tablespoon chopped parsely

   Parboiled meat 2 minutes; wash and dry . Roll in mixture of flour, salt and pepper. Braise in butter with onions; add water, tomato juice, lemon juice or wine, carrots and celery. Cook at 350 F. degrees for 1 hour or until meat is tender. Add potatoes and cook until done; add peas and parsley and cook until thoroughly heated.

YIELD :  4 Servings