Savory Lynx Stew
- 2 pounds lynx meat
- 4 tablespoons oil
- 1 onion chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/2 teaspoon summer savory
- 1/2 teaspoon oregano
- 4 potatoes - (to 6) quartered
- 4 carrots - (to 6) diced
- 1/2 cup chopped celery - (to 1)
- 2 tablespoons flour
- 1/2 cup cold water
- 1 tablespoon Worcestershire sauce
Wash meat well, pat dry, and cut into 2-inch cubes. Heat oil in heavy pot, add meat, and cook until nicely browned.
Add onions and seasoning. Cover with cold water and bring to a boil. Reduce heat, place lid on pot, and simmer for 1 1/2 hours.
Add potatoes, carrots, and celery, and continue cooking for 1/2 hour or until meat and vegetables are tender.
Make a paste of the flour and water and add to the stew, stirring gently until thickened. Just before serving, add Worcestershire.
This recipe yields 4 to 6 servings.