MOUNTAIN STEW
2 lbs. of stew meat (cubed) 2 tbls. bacon grease 1 onion (sliced) 1 clove garlic (diced) 2 carrots (cut up) 1 #2 can of tomatoes (with juice) 2 tbls. Worcestershire sauce 11/2 cups of water 2 potatoes (quartered) 2 tbls. (Corn Starch)
Place 2 tbls. of bacon grease in Dutch oven and heat. Add 2 lbs. of lightly floured cubed stew meat. 1 sliced onion. Stir while cooking until meat is brown and the onion is golden brown. Add carrots. Add diced clove of garlic Add #2 can of tomatoes Add Worcestershire sauce Salt and pepper to taste. Add 11/2 cups of water
Cover and cook until meat is tender or about 2 hours.
Add potatoes on the last ½ hour of cooking.
Then done add 2 tbls. of Corn Starch to 1/3 cup of water and stir until a smooth paste is achieved. Add enough Corn Starch to thicken the gravy.
(Serves six people)
Make sure when you shoot a wild animal you should always remove the sent glands in the legs which are noted by darker hair and clean it as soon as possible so it will not have the wild taste. Always wash the inter portion with lots of water or use snow to clean it.
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