Venison Stew I Recipe - All Recipes

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Ingredients

2 tablespoons vegetable oil 2 pounds venison stew meat 3 onions, chopped 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1 bay leaf ½ teaspoon dried oregano 1 tablespoon salt 3 cups water 7 small potatoes, peeled and quartered 1 pound carrots, cut into 1 inch pieces ¼ cup all-purpose flour ¼ cup water

Nutrition Info

386.4 calories carbohydrate: 44.6 g cholesterol: 110.2 mg fat: 7.5 g fiber: 6.5 g protein: 34.8 g saturatedFat: 1.8 g servingSize: - sodium: 1146.9 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Directions

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.
Add potatoes and carrots, cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Recipe Yield

6 to 8 servings

Recipe Note

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

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