Venison Stew

• 2 Tbsp. oil
• 3 large onions, coarsely chopped
• 1 Tbsp. Worcestershire sauce
• 1 tsp. oregano
• 1 tsp. pepper
• 7 potatoes, peeled and quartered
• 1 lb. carrots, cut into 1-inch pieces
• bottled browning sauce (optional)
• 1 lb. venison stew meat
• 2 garlic cloves, crushed
• 1 bay leaf
• 1 Tbsp. salt
• 3 c. water
• 1/4 c. flour
• 1/4 c. cold water

1. Heat oil in a Dutch oven.
2. Brown meat.
3. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
4. Simmer, covered, 1 1/2 to 2 hours or until meat is tender.
5. Add potatoes and carrots.
6. Continue to cook until vegetables are tender, about 30 to 45 minutes.
7. Mix flour and water.
8. Stir into stew.
9. Cook and stir until thickened and bubbly.
10. Add browning sauce, if desired. Remove bay leaf.
11. Makes 8 to 10 servings.

oil, onions, worcestershire sauce, oregano, pepper, potatoes, carrots, browning sauce, venison stew meat, garlic, bay leaf, salt, water, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440776 (may not work)