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Venison stew

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Ingredients/Components

salt - 1 Tbsp
water - 3 c
all-purpose flour - 1/4 c
cooking oil - 2 Tbsp
pepper - 1 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
large onions, coarsely chopped - 3 item

How to make venison stew:

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, for 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. Add browning sauce, if desired. Remove bay leaf. Yield: 8 to 10 servings.

Recipe categories: Lunch/snacks, One Dish meal, Stew.

Rating:

Average rating: 4, total votes: 4

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