Venison Stew Recipe TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min. MAKES:8-10 servings Ingredients 2 tablespoons canola oil 2 pounds venison stew meat 3 large onions, coarsely chopped 2 garlic cloves, crushed 1 tablespoon Worcestershire sauce 1 bay leaf 1 teaspoon dried oregano 1 tablespoon salt 1 teaspoon pepper 3 cups water 7 potatoes, peeled and quartered 1 pound carrots, cut into 1-inch pieces 1/4 cup all-purpose flour 1/4 cup cold water Bottled browning sauce, optional Directions Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. 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 cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings. Nutritional Facts 1 serving (1 cup) equals 271 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 791 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.
Posted on: Sun, 28 Dec 2014 03:05:20 +0000
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