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VENISON STEW Recipe

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This recipe for VENISON STEW, by , is from DEBBIE'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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsps. cooking oil
2 lbs. Venison stew meat
3 lge. Onions, coarsely chopped
2 garlic cloves, crushed
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 Tbsp. salt
1 tsp. pepper
3 cups water
7 potatoes, peeled and quartered
1 lbs. carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
1 bottle browning sauce, optional

Directions:
Directions:
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 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables 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:
8 - 10 Servings

 

 

 

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