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Venison Vegetable Pot
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Neck or backbone broken in chunks, fat removed
1 onion diced
1/2 tsp. garlic powder
2 cups meat stock
2 tsp. salt
1/2 tsp. black pepper
One half cup all purpose flour
4 carrots cooked and diced
1 cup lima beans
1 can corn
2 med. potatoes cooked and diced
1/2 cup all purpose flour
One half cup brandy or sherry
1/2 cup cream
3 ribs of celery, chopped
salt and pepper to taste

Thoroughly clean and wash venison. Place venison, stock, onion, garlic, carrots, celery, salt and pepper in pot; cover and boil. Reduce heat and simmer for 2 hours. Add water as needed. Remove bones from pot, pick meat, and dice.

Strain some broth and blender with flour. Add to pot with cream, potatoes, corn and lima beans. Correct seasonings, add brandy or sherry, cover and bake at 350 degrees for 20 minutes and serve.

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