This is a pretty simple recipe that never fails to leave the family in blissful misery from stuffing ourselves to the gills. I use the rib meat from deer but any stew meat will do. Ingredients are as follows
2 lbs venison rib meat cut into bite size pieces
1/2 gal beef broth
1 lb bag frozen peas and carrots
2 tbsp dry roux
5 large eggs
2 to 3 cups of flour
3 tbsp corn starch
6 beef bouillon cubes
salt and pepper to taste
First put the cut up venison pieces and beef broth in the crockpot and let it simmer for about 8 hrs or until tender enough to pull apart with a fork.
Once the meat is tender, make your dumplings. Crack your eggs into a mixing bowl and scramble. Then start mixing in flour until your dumpling batter is slightly thinner than bread batter. In a stock pot bring water to a boil and start spooning the dumpling batter in a teaspoon at a time. I usually spoon in about 8 to 10 dumplings in at a time. Let the dumplings cook a couple minutes then fish them out with a slotted spoon and add to the crockpot. Keep doing that until you've used all your batter. If you try to do them all in one batch, you'll just end up with one huge dumpling.
After you get all your dumplings in the crockpot with the venison, add the bouillon cubes and the peas and carrots. Let it simmer for about an hour stirring occasionally. While its simmering, add your corn starch to a bowl of COLD water and stir until the starch is dissolved and add it to the crockpot and stir it in. Add the dry roux and a half cup of flour. At the end of the hr the starch and flour should have thickened the sauce to a nice gravy. Enjoy!
