Venison Stew

• 2 Tbsp. cooking oil
• 2 lb. venison stew meat
• 3 large onions, chopped
• 2 garlic cloves, crushed
• 1 Tbsp. Worcestershire sauce
• 1 bay leaf
• 1 tsp. oregano
• 1 Tbsp. salt
• 1 tsp. pepper
• 3 c. water
• 7 potatoes, cubed
• 1 lb. carrots, cut
• 1/4 c. all-purpose flour
• 1/4 c. cold water
• Kitchen Bouquet (optional)

1. Heat oil in large pot.
2. Brown meat.
3. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
4. Simmer, covered, for 1 1/2 to 2 hours.
5. Add potatoes and carrots.
6. Continue to cook 30 to 45 minutes.
7. Mix flour and water together.
8. Stir into stew.
9. Cook and stir until thickened and bubbly.
10. Add Kitchen Bouquet if desired.
11. Remove bay leaf.

cooking oil, venison stew meat, onions, garlic, worcestershire sauce, bay leaf, oregano, salt, pepper, water, potatoes, carrots, allpurpose, cold water, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392256 (may not work)