Venison Stew - cooking recipe

Ingredients

2 Tbsp. oil
2 lb. cubed venison
3 onions, chopped
2 garlic cloves, crushed
1 Tbsp. Worcestershire sauce
1 tsp. oregano
1 Tbsp. salt
1 tsp. pepper
1 bay leaf
3 c. water
6 potatoes, quartered
6 carrots (in 1-inch pieces)
1/4 c. flour
1/4 c. cold water

Preparation

Brown meat in hot oil in Dutch oven.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1 1/2 to 2 hours.
Add potatoes and carrots. Cook 30 to 45 minutes until vegetables are tender.
Mix flour and 1/4 cup cold water; stir into stew.
Cook and stir until thick and bubbly.