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Venison Stew

3-4 pounds venison, in 1"chunks
#10 can whole plum tomatoes
8 potatoes, large dice
1 to 2 pounds carrots, sliced thick
4 large onions, large dice
1 head garlic, sliced
2 pounds mushrooms, thickly sliced
1 tsp chili powder
2 tablespoons salt
2 tablespoons black pepper
1 1/2 tsp thyme
1 tsp rosemary
5 bay leaves
2 tablespoons concentrated beef base
1 gallon water
1 1/2 cups wine
6 dashes Worcestershire sauce
1 cup flour
1/4 cup olive oil

Saute garlic till tender. Brown venison for 30 minutes.

In a separate bowl, dissolve beef base in 2 qts. hot water. Add
this to the venison, along with the wine, sal t, pepper, thyme,
rosemary, bay leaves,t omatoes, carrots and onions. Let simmer
for 2- 1/2-3 hrs. Add potatoes and simmer until cooked. Add
mushrooms, cook 10 minutes.

In a separate small pan, mix flour with oil. Heat and add
Worcestershire sauce. Pour slowly into stew while stirring, until
it thickens.

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