Venison Stew

• 3 lb. cubed venison
• 1 large diced onion
• 1 1/2 c. cut carrots
• 1 tsp. Italian seasoning
• salt and pepper to taste
• 2 lb. diced potatoes
• 1 c. chopped celery
• 1 Tbsp. Worcestershire sauce
• 1 tsp. oregano

1. Boil venison slowly, skimming off blood, for 1 to 2 hours or until tender.
2. Put venison and water in a slow cooker.
3. Add onion, celery, carrots, Worcestershire sauce, Italian seasoning, oregano, salt and pepper.
4. Add enough water to cover venison and vegetables.
5. Cook on low to medium setting for 6 hours.
6. Boil diced potatoes until 3/4 cooked so they can be added with potato water to slow cooker at hour 5.
7. Cook on high setting for last hour.
8. Serve as is for soup, or add cornstarch to thicken for stew.

venison, onion, carrots, italian seasoning, salt, potatoes, celery, worcestershire sauce, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=762087 (may not work)