Name: Venison Stew
Yield: 8
Ingredients: 2 Tbsp oil; 2 lbs venison stew meat; 3 large onions (coarsely chopped); 2 garlic cloves (crushed); 1 Tbsp Worcestershire sauce; 1 bay leaf; 1 tsp dried oregano; 3 tsp salt; 1 tsp pepper; 3 cups water; 7 medium potatoes (peeled and quartered); 1 lb carrots (cut into 1-inch pieces); 1/4 cup ﬂour; 1/4 cup cold water

Venison Stew

Course

Main Dish, Soups

Cuisine

American

Servings

Ingredients

Stew

2 Tbsp oil
2 lbs venison stew meat
3 large onions coarsely chopped
2 garlic cloves crushed
1 Tbsp Worcestershire sauce
1 bay leaf
1 tsp dried oregano
3 tsp salt
1 tsp pepper
3 cups water
7 medium potatoes peeled and quartered
1 lb carrots cut into 1-inch pieces

Browning sauce (optional)

1/4 cup ﬂour
1/4 cup cold water

Course

Main Dish, Soups

Cuisine

American

Servings

Ingredients

Stew

2 Tbsp oil
2 lbs venison stew meat
3 large onions coarsely chopped
2 garlic cloves crushed
1 Tbsp Worcestershire sauce
1 bay leaf
1 tsp dried oregano
3 tsp salt
1 tsp pepper
3 cups water
7 medium potatoes peeled and quartered
1 lb carrots cut into 1-inch pieces

Browning sauce (optional)

1/4 cup ﬂour
1/4 cup cold water

Instructions

Stew

Heat oil, add meat, brown all sides. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and 3 cups water. Bring to a boil, reduce heat. Cover and simmer 1-1/2 to 2 hours.
Add potatoes and carrots; cook for 30–45 minutes.

Browning Sauce

In a small bowl, mix flour and 1/4 cup water. Stir into stew. Cook and stir until thick and bubbly.

Recipe Notes

Recipe courtesy of Nancy Weber, Washington Island, WI.

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