Directions:
- Venison Stew
- Tablespoons cooking oil
- Lbs venison stew meat
- Large onions
- Garlic cloves, crushed
- Tablespoon Worcestershire sauce
- Bay leaf
- Teaspoon oregano
- Tablespoon salt
- Teaspoon pepper
- Cups water
- Potatoes, peeled and quartered
- Lb carrots, cut into 1-inch pieces
- /4 cup all-purpose flour
- /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 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. Yield: 8-10 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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