Venison stew

Yield: 1 servings

2 tbsp Cooking oil

3 large Onions, coarsely chopped

1 tbsp Worcestershire sauce

-oregano

1 tsp Pepper

7 Potatoes, peeled and

1 lbs Carrots, cut into 1-inch

1/4 cup All-purpose flour

-Bottled browning sauce

2 lbs Venison stew meat

2 Garlic cloves, crushed

1 Bay leaf 1 teaspoon dried

1 tbsp Salt

3 cup Water

-quartered

-pieces

1/4 cup Cold water

-optional

Procedures

Heat oil in a dutch oven.

Brown meat.

Add onions, garlic, worcestershire sauce, bay leaf, oregano, salt and pepper.

Simmer, covered, 1-½ 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