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     Title: Venison Stew
Categories: Game, Vegetables, Herbs, Potatoes
     Yield: 8 Servings

     2 tb Oil
     2 lb Venison stew meat
     3 lg Onions; coarse chopped
     2 cl Garlic; crushed
     1 tb Worcestershire sauce
     1    Bay leaf
     1 ts Dried oregano
     1 tb Salt
     1 ts Pepper
     3 c  Water
     7    Potatoes; peeled, quartered
     1 lb Carrots; in 1" pieces
   1/4 c  A-P flour
   1/4 c  Water; cold
          Browning sauce (optional)

 In a Dutch oven, heat oil over medium heat. Brown meat on all
 sides. Remove from pan. Add onions to the same pan; cook and stir
 until crisp-tender, 5 to 7 minutes. Add garlic; cook and stir
 1 minute longer. Add water, stirring to loosen browned bits from
 pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, and
 pepper. Return meat to pan; bring to a boil. Reduce heat; cover and
 simmer until meat is tender, 1-1/2 to 2 hours.

 Add potatoes and carrots. Continue to cook until vegetables are
 tender, 30 to 45 minutes. Remove and discard bay leaf. In a small
 bowl, mix flour and cold water until smooth; stir into Dutch oven.
 Bring to a boil; cook and stir until thickened, 1 to 2 minutes. If
 desired, stir in browning sauce.

 Recipe by Gene Pitts, Wilsonville, Alabama

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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