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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I got this recipe from a friend and just loved it. One can substitute venison from just about anything (duck, lamb, wild geese, etc. Prep time increased from 10min to 20min. Ingredients:
2 tablespoons canola oil |
2 lbs venison stew meat (i had 1.5lbs and it turned out great) |
3 large onions, coarsely chopped |
2 garlic cloves, crushed (i put 4 cloves) |
1 tablespoon worcestershire sauce |
1 bay leaf |
1 teaspoon dried oregano |
1 tablespoon salt |
1 teaspoon pepper |
1/8 teaspoon cayenne (optional .. i added this) |
3 cups water |
7 potatoes, peeled and quartered |
1 lb carrot, cut into 1-inch pieces |
1/4 cup all-purpose flour (less if you want your stew thinner) |
1/4 cup cold water |
3 tablespoons browning sauce (optional, add more for a darker stew) |
Directions:
1. Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
2. Brown meat. (don't fully cook . ).
3. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
4. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
5. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
6. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
7. Add browning sauce if desired.
8. Remove bay leaf.
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