Venison Stew - cooking recipe

Ingredients

2 Tbsp. cooking oil
2 lb. venison, chopped
3 large onions, chopped
2 garlic cloves (optional)
1 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp. oregano
1 tsp. salt and pepper
3 c. water
7 potatoes, quartered
1 lb. carrots, cut into 1-inch pieces
1/4 c. flour
1/4 c. cold water

Preparation

Heat oil in Dutch oven; brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
Simmer covered 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots; cook until tender.
Mix flour and water; stir into stew. Cook and stir until thickened and bubbly.
Remove bay leaf.
Yields 8 to 10 servings.