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Venison stew

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Ingredients/Components

salt - 1 tsp
water - 3 c
cold water - 1/4 c
all-purpose flour - 1/4 c
cooking oil - 2 Tbsp
pepper - 1 tsp
Worcestershire sauce - 1 Tbsp
bay leaf - 1 item
onions, chopped - 3 item
dried oregano - 1 tsp
potatoes, quartered - 7 item
garlic cloves, crushed - 2 item
carrots, cut into 1-inch pieces - 1 lb
bottled browning sauce - 1 item
venison stew meat - 2 lb

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, 1 1/2 to 2 hours, 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 thick and bubbly. Add browning sauce, if desired. Remove bay leaf.

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

Rating:

3.5

Average rating: 3.5, total votes: 6

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