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1/4 c. shortening
1/4 c. all-purpose flour
1 1/2 tsp. salt
1 (10 1/2 oz.) can beef broth, undiluted
5 c. water
2 tbsp. lemon juice
1 med. onion, sliced
2 cloves
1 bay leaf
3 lbs. venison stew meat, cut in 1 1/2-inch pieces
1/2 c. Burgundy (optional)
2 lbs. potatoes, peeled
4 slices white bread
1 tsp. salt
1 tbsp. grated onion
1 tsp. parsley flakes
2 eggs, well beaten
All-purpose flour

Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired.

Shred potatoes; drain well. Remove crust from bread, and discard; tear bread into 1-inch pieces. Combine bread, potatoes, and next 4 ingredients. Shape into 2-inch balls. Roll lightly in flour.

Drop dumplings into simmering stew. Cover and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf before serving. Yield: 8 servings.

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