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Potato Venison Stew


  • 2 Tbs. cooking oil
  • 2 lbs. venison stew meat
  • 3 large onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 Tbs. Worcestershire sauce
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 3 cups water
  • 7 potatoes, peeled and quartered
  • 1 pound carrots, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • Bottled browning sauce, optional


    1. Heat oil in a Dutch oven. Brown meat.
    2. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
    3. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
    4. Add potatoes and carrots.
    5. Continue to cook until vegetables are tender, about 30-45 minutes.
    6. Mix flour and water; stir into stew.
    7. Cook and stir until thickened and bubbly.
    8. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings
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