Saturday, December 12, 2009

Venison Stew

Venison Stew

2 TBSP vegetable oil

2 lbs venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, finely minced

3 c low-salt beef broth/or chicken

1 T Worcestershire sauce

1 T soy sauce

1 t dried oregano

1/2 t salt

1/2 t pepper

6 medium potatoes

3/4 lbs carrots

1/4 c all-purpose flour

1/4 c cold water

Heat oil in a pot over medium heat. Add venison and cook until all

sides are nicely browned.

Add onions and garlic and cook, stirring often, until onions are

softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy

sauce, oregano, salt and pepper. Bring to a boil, reduce heat and

simmer, covered, for 1 1/2 to 2 hours or until meat is tender.

Add potatoes and carrots and continue to cook, covered, until vegetables

are tender, about 20 to 30 minutes.

In a small bowl or cup, combine flour and water until smooth; stir into

stew. Cook and stir until thickened and bubbly.

Makes 8 servings.

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