Venison Stew

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

1. Heat oil in Dutch oven.
2. Brown meat; add onions, garlic, Worcestershire, bay leaf, oregano, salt, pepper and 3 cups water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender.
3. Add potatoes and carrots and continue cooking about 30 minutes or until vegetables are done.
4. Mix flour and cold water; stir into stew until thickened.
5. Heat until bubbly hot.
6. Add browning sauce if desired.
7. Serves 8 to 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378127 (may not work)