Bert Christensen's Weird & Different Recipes
Canadian Lynx Stew
 2 lb Lynx meat
4 tb Fat
1 Small onion, chopped
1 ts Salt
1/4 ts Pepper
1/4 ts Summer savory
1/4 ts Oregano
4 Potatoes, quartered
4 Carrots, diced
1/2 Celery, chopped
2 tb Flour
1/2 c Cold water
1 ts Worcestershire sauce

Wash meat well, pat dry, and cut into 2 inch cubes.

Melt fat in a heavy pot, add meat and cook until nicely browned.

Add onions and seasoning.

Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours.

Add cut 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 the Worcestershire sauce. Serve hot. Serves 4.

From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973

Collected by Bert Christensen
Toronto, Ontario