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      Title: Venison Stew
 Categories: Game, Vegetables, Herbs, Potatoes
      Yield: 8 Servings

      2 tb Oil
      2 lb Venison stew meat
      3 lg Onions; coarse chopped
      2 cl Garlic; crushed
      1 tb Worcestershire sauce
      1    Bay leaf
      1 ts Dried oregano
      1 tb Salt
      1 ts Pepper
      3 c  Water
      7    Potatoes; peeled, quartered
      1 lb Carrots; in 1" pieces
    1/4 c  A-P flour
    1/4 c  Water; cold
           Browning sauce (optional)

  In a Dutch oven, heat oil over medium heat. Brown meat on all
  sides. Remove from pan. Add onions to the same pan; cook and stir
  until crisp-tender, 5 to 7 minutes. Add garlic; cook and stir
  1 minute longer. Add water, stirring to loosen browned bits from
  pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, and
  pepper. Return meat to pan; bring to a boil. Reduce heat; cover and
  simmer until meat is tender, 1-1/2 to 2 hours.

  Add potatoes and carrots. Continue to cook until vegetables are
  tender, 30 to 45 minutes. Remove and discard bay leaf. In a small
  bowl, mix flour and cold water until smooth; stir into Dutch oven.
  Bring to a boil; cook and stir until thickened, 1 to 2 minutes. If
  desired, stir in browning sauce.

  Recipe by Gene Pitts, Wilsonville, Alabama

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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