Venison Stew I - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    2 pounds venison stew meat
    3 onions, chopped
    2 cloves garlic, minced
    1 tablespoon Worcestershire sauce
    1 bay leaf
    1/2 teaspoon dried oregano
    1 tablespoon salt
    3 cups water
    7 small potatoes, peeled and quartered
    1 pound carrots, cut into 1 inch pieces
    1/4 cup all-purpose flour
    1/4 cup water
Preparation
    In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
    Add potatoes and carrots; cook until tender.
    Combine flour and water. Stir into the stew. Remove bay leaf before serving.

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