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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 3 |
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A delicately flavored venison stew with carrots and potatos Ingredients:
2 tbsp. cooking oil or fat |
1 lb. venison stew meat |
1 lg. onion, chopped |
2 garlic cloves, crushed |
1 tbsp. worcestershire sauce |
1 bay leaf |
1 tsp. dried oregano |
1 tsp. salt |
1/4 tsp. pepper |
3 cups water |
2 potatoes, cubed |
4 lg. carrots, sliced in coins |
1/4 cup whole grain flour |
1/4 cup cold water |
Directions:
1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 11/2 to 2 hours or until meat in tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf.
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