Instructions: Dredge meat in mixture of flour, salt, pepper, thyme. In 4 1/2-quart Dutch oven, brown the meat, half at a time, in the hot oil. Drain off all the fat. Return all the meat to the Dutch oven.

Stir in apple cider or apple juice and lemon and 1/2 cup water; cook and stir until mixture boils. Reduce heat, cover and simmer about 1 1/4 hours or until meat is nearly tender.

Stir in vegetables. Cook 30 minutes more or until vegetables are done.

Comments: February is a good time to clean out the freezer. A piece of deer, caribou, sheep, moose, bear - even rabbits, ground squirrels, or most any critter - can be cut up for stew meat. While winter rages outside, follow this recipe for a savory reminder of last falls hunt.

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