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This recipe for VENISON STEW is from ., 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




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