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Blackbeard Stew
Our thanks to Rich McNally for sending this recipe.


~ 3 lbs moose, deer, elk or beef, cut into 1 cubes
~ 4 tbsp flour
~ 1 tsp salt
~ 1/2 tsp celery salt
~ 1/2 tsp ginger
~ 1/2 tsp garlic salt
~ 1/4 tsp pepper
~ 2 tbsp oil
~ 1 16oz can diced tomatoes
~ 3 medium onions, diced
~ 3 large potatoes, cubed
~ 6 8 carrots, peeled and diced
~ 1/3 cup molasses
~ 1/2 cup water
~ 1/3 cup wine vinegar
~ 1/2 cup raisins


Mix the flour, salt, celery salt, ginger, garlic salt and pepper together in a large freezer zip lock bag.

Heat the oil in a skillet.

Add the meat in batches and shake to coat. Add to the hot oil.

Brown the meat on all sides. Remove and place in a crock pot.

Add the remaining ingredients to the crock pot.

Cook on low for 8 - 10 hours.

Serve as is or over cooked egg noodles.

Enjoy.

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