Title: Venison Stew
Categories: Meat Casserole
Yield: 1 Servings

2	tb	Cooking oil
2	lb	Venison stew meat
3	lg	Onions, coarsely chopped
2		Garlic cloves, crushed
1	tb	Worcestershire sauce
1		Bay leaf 1 teaspoon dried oregano
1	tb	Salt
1	ts	Pepper
3	c	Water
7		Potatoes, peeled and quartered
1	lb	Carrots, cut into 1-inch pieces
1/4	c	All-purpose flour
1/4	c	Cold water Bottled browning sauce, optional

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.

Yield: 8-10 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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