ok let me find it
ok here it is
3 squirrels cut up, or 2 lb stew or 2 lbs venison
flour
4 tbsp oil
2 large onions sliced
2 qt stewed tomatoes
2 cans consomme
1 can water
1/4 tsp salt
1/4 tsp tarragon
dash of red pepper
3 carrots, sliced
2 ribs celery, chopped
Dredge meat in flour and brown in dutch oven. add onion slices and sautee for a few mins add bouillon, salt, tarragon, pepper, and tomatoes. Simmer,, covered, for 30 mins. add carrots and celery. cover and simmer 40 mins or until tender. Serve with hot crusty cornbread to soak up broth
and btw i dont know what dredge means
i think its like put flour on it, so the stew gets thick