Venison stew
Venison stew
Ingredients/Components
- salt - 1 Tbsp
- water - 3 c
- cold water - 1/4 c
- all-purpose flour - 1/4 c
- cooking oil - 2 Tbsp
- pepper - 1/2 tsp
- Worcestershire sauce - 1 Tbsp
- bay leaf - 1 item
- dried oregano - 1 tsp
- garlic cloves, crushed - 2 item
- carrots, cut into 1-inch pieces - 1 lb
- potatoes, peeled and quartered - 7 item
- venison stew meat - 2 lb
- onions, coarsely chopped - 3 lg
How to make venison stew:
Heat oil in dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. (I usually have to add more water as it is cooking). Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 to 45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf.Recipe categories: Lunch/snacks, One Dish meal, Stew.
Rating:
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