| 1 pound boneless venison or possibly beef for stew, cut in 1/2" cubes |
1/4 lb |
$40.00 per pound
|
$10.00 |
| 1 1/2 c. water |
1/3 cup |
n/a
|
|
| 1 teaspoon salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 teaspoon coarsely minced grnd pepper |
0.03 teaspoon |
$2.19 per pound
|
$0.00 |
| 1/2 c. dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 4 med. carrots, cut in thirds |
1 carrots |
$1.49 per pound
|
$0.20 |
| 2 med. potatoes, peeled & cubed (1 1/2 c.) |
1/2 potatoes |
$0.50 per pound
|
$0.12 |
| 1 c. fresh or possibly frzn cranberries |
1/4 cup |
$1.99 per pound
|
$0.12 |
| 1/2 c. minced onion |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1 stalk celery, cut in julienne strips |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 1 clove garlic, chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tbsp. sugar |
1 1/2 teaspoons |
$1.44 per pound
|
$0.02 |
| 2 tbsp. Worcestershire sauce |
1 1/2 teaspoons |
$5.29 per 10 fluid ounces
|
$0.13 |
| 2 whole cloves |
1/2 cloves |
$5.29 per 2 ounces
|
$0.02 |
| 1 bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$1.06 |
| 1/2 c. cool water |
2 tablespoons |
n/a
|
|
| 1/4 c. rye flour |
1 tablespoon |
$9.95 per 3 pounds
|
$0.05 |
| Total per Serving |
$12.16 |
| Total Recipe |
$48.65 |
Suggestions?