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This recipe for VENISON STEW, by , is from Debbi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp. cooking oil
2 pounds venison stew meat
3 lg. onions, coarsely chopped
2 garlic cloves, crushed
1 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp.dried oregano
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)

Heat oil in a Dutch oven. Brown meat. Add onions, garlic,Worcestershire sauce.
bay leaf,oregano, salt and pepper. Simmer, covered, 1 1/2 to 2 hrs. or until meat is tender.
Add potatoes and carrots.Continue to cook until vegetable are tender, about 30-45 minutes.
Mix flour and water;stir into stew. Cook and stir until thickened and bubbly.
Add browning sauce if desired. Remove bay leaf

Number Of Servings:
Number Of Servings:




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