Michigan Venison Stew

• 2 lbs venison, cubed 2 inch pieces
• 1 tablespoon oil, lard mentioned
• 2 cups water, boiling
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 garlic clove
• 1 onion, sliced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 dash clove
• 1 dash allspice
• 3 carrots, sliced
• 2 potatoes, large 1/4 ed
• 6 white pearl onions
• roux
• 2 tablespoons flour
• 1 cup water

1. sear venison in oil until browned add spices ,brown not burn
2. add water
3. add juice sauce
4. garlic and onion
5. cook for 2 hours
6. add veggies
7. cook 30 more minutes
8. remove meat and veggies.
9. add roux that you have mixed together
10. pour into stock
11. stir
12. add back meat and veggies
13. cook 15 more minutes.

oil, water, lemon juice, worcestershire sauce, garlic, onion, bay leaf, salt, pepper, paprika, clove, allspice, carrots, potatoes, white pearl onions, roux, flour, water

Taken from www.food.com/recipe/michigan-venison-stew-513247 (may not work)