Title: Venison Stew No. 2
Categories: Game Stew
Yield: 4 Servings

INGREDIENTS
2	lb	Venison, in one-inch pieces
1	ts	Lemon juice
1		Clove garlic, minced
		Salt to taste
6		Carrots, quartered
3		Potatoes, in 1/2 inch cubes
DIRECTIONS
4	c	Hot water
1	ts	Worcestershire sauce
2	md	Onions, sliced
1	ts	Sugar
8	sm	Whole onions, peeled
1/4	lb	Margarine

Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired.

Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

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