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Venison Stew
2 T cooking oil
2 lbs. venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 T Worcestershire sauce
1 bay leaf
1 tsp dried oregano
salt
pepper
peas (or corn, green beans, or your favorite veggies)
celery, chopped into 1" pieces
3 cups water
7 potatoes, peeled and quartered
1 lb. carrots, cut into 1" pieces
1/4 cup flour
1/4 cup cold water
1/4 tsp Kitchen Bouquet, optional
1 can mushroom stems & pieces, optional
1/2 tsp dried thyme leaf, optional
1/2 cup red wine, optional
Heat oil in a Dutch oven. Brown meat. Add onions, garlic,
Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3
cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until
meat is tender. Add potatoes, carrots, celery, and peas. Continue
to cook until vegetables are tender, 30-45 minutes. Mix flour and
water (1/4 cup); stir into stew. Cook and stir until thickened
and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf.
Yields 8 - 10 servings.
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Venison Stew 03