Venison Stew Pot Roast Style

• 1 pound Ground Venison
• 1 pound Ground Venison Sausage
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Large Onion - Rustic Chop
• 1/2 bunches Celery, Chopped To 3/4"
• 1 pound Carrots, Chopped To 3/4"
• 1/4 cups Fresh Chopped Parsley
• 5 Tablespoons All-purpose Flour
• 1 teaspoon Salt
• 1/4 teaspoons Ground Black Pepper
• 1- 1/2 teaspoon Lee & Perrins Worcestershire Sauce
• 23 cups Water
• 1 cup Green Beans
• 1 cup Corn
• 5 whole Potatoes, Cut Into 3/4 Cubes

1. 1.
2. Begin by browning the meat in the olive oil in a large Dutch oven or very large skillet, on medium heat, stirring regularly.
3. 2.
4. Once meat starts to brown, add onions and cook for an additional 15 minutes on low heat.
5. 3.
6. Add the remaining ingredients, except for the potatoes.
7. So add the celery, carrots, parsley, all-purpose flour, salt, pepper, worcestershore sauce, water, beans and corn.
8. 4.
9. Cover and cook on LOW heat for 2 hours, stirring occasionally.
10. LOW would mean WARM to most cooktops or LOW on a crockpot.
11. Depending on how well your lid seals and retains moisture, you may need to add-back any lost liquid (water) during this stage.
12. 5.
13. Add the potatoes and cook for an additional 1 hour, stirring occasionally.
14. SIDES:
15. Combine with mashed potatoes, topped with grated cheddar cheese and baked asparagus and young carrots.
16. Dont forget to leave a comment after dinner.

ground venison, sausage, olive oil, onion, celery, carrots, fresh chopped parsley, allpurpose, salt, ground black pepper, lee, water, green beans, corn, potatoes

Taken from tastykitchen.com/recipes/main-courses/venison-stew-e28093-pot-roast-style/ (may not work)