Duck Stew

[danny berg]

Duck (or Pheasant or goose) stew
2 lbs meat cut into 1/2" cubes
1 bayleaf
1 1/2 tablespoon worcestershire sauce
4 cups chicken broth
(if making venision or beef stew use beef broth)
1/4 teaspoon Pepper
1/2 teaspoon salt
1 1/2 teaspoon sugar
7 carrots peeled and sliced
4 celery stalks thinly sliced
6 potatoes not peeled and cut into eighths or 10ths depending on size of potatoe
15-20 white pearl onions peeled

In slow cooker, add above ingredients, cover and cook on low for 8-10 hrs

remove bayleaf

turn cooker to high and add the following ingredients:
1 can corn, drained
1 can peas, drained
1 can green beans, drained.
mix together 1/2 cup cornstarch and 1/2 cup warm water and stir into stew, and let cook on high for about 1 hour.

You get a thick hearty stew.

Enjoy

[This message has been edited by danny berg (edited 10-21-2003).]