VENISON STEW

INGREDIENTS:

2 lbs. venison stew meat
3 cups water
2 tbsp. cooking oil (extra virgin olive oil)
7 potatoes, peeled/quartered
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 lb. carrots, cut into 1" pieces or baby carrots
1 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dry oregano
1/4 cup cold water
1 tbsp. salt
1 tsp. black pepper
1/4 cup plain flour

NOTES:  Add 1 beef bouillon cube if Bambi sensitive!

Heat oil in Dutch oven. Brown meat. Add onions, garlic,
Worcestershire sauce, bay leaf, oregano, salt, pepper and
water. Simmer, covered,  2  - 3 hours or until meat is
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. Add browning sauce if desired. Remove bay leaf.

Pix of venison stew prepared by Bill Porter this afternoon 08-30-08 and it tasted as good as it looks!