Title: Venison Stew #2
Categories: Game Stew
Yield: 4 Servings

2	lb	Boneless venison, cut into one-inch pieces
4	c	Hot water
1	ts	Lemon juice
1	ts	Worcestershire sauce
1		Clove garlic, minced
2	md	Onions, sliced
		Salt to taste
1	ts	Sugar
6		Carrots, quartered
8	sm	Whole onions, peeled
3		Potatoes, peeled and cut into 1/2 inch cubes
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. From The Budget December 4th 1991 Courtesy of Shareware RECIPE CLIPPER 1.1

Submitted By MILITARY LIFESTYLE MAGAZINE

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