Lambie Deerest

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 -2 quart venison stock
• 1 -2 quart lamb stock
• 1 stalk celery (diced fine)
• 1 lb lamb (1/2 to 1 inch cubes, or 1 lb ground lamb)
• 1 lb venison (1/2 to 1-inch inch cubes, or 1 lb ground venison)
• 1 lb onion (2-3 medium, coarsely chopped)
• 2 carrots (cut in circles)
• 1 lb small red potatoes (10-15 potatoes)
• 1 cup green beans
• 1 cup dry sherry (very dry) (optional)

Recipe

• 1 bake bones in 350 degree oven until brown.
• 2 simmer bones in water with finely chopped celery 1 hour.
• 3 strain.
• 4 freeze for a cold day.
• 5 put broth from freezer in pot and bring to boil.
• 6 if not using "leftover" meat, sear meat with tablespoon peanut oil over high heat.
• 7 scrub potatoes, and add to liquid.
• 8 cook gently until almost done.
• 9 add meat, sherry, and turn to simmer.
• 10 add green beans.
• 11 saute onions in small amount of vegetable oil, olive oil, or butter, and add to stew.
• 12 cut up carrots, saute, and add to stew.
• 13 simmer until done and correct seasoning to suit your taste.
• 14 serve with crusty bread.