venison stew

venison stew
  • 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



  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.

03/15/2017
venison stew, Stews recipe PT15M PT1H 5 455 calories
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