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Venison stew

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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:

4.7

Average rating: 4.7, total votes: 3

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