Venison Stew

[Dee]

This is a flavorful alternative to beef dish. When my brothers get their deer for the season on Thanksgiving Day, I usually get a few pounds of the meat. This comes out very tender too and not gamey.

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

Directions

1 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.

2 Add potatoes and carrots; cook until tender.

3 Combine flour and water. Stir into the stew. Remove bay leaf before serving.

 

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