Venison Stew II Recipe - Cooking Index
2 tablespoons | 30ml | Cooking oil |
2 lbs | 908g / 32oz | Venison stew meat |
3 lbs | 1362g / 48oz | Onions - coarsely chopped (large) |
2 | Garlic cloves - crushed | |
1 tablespoon | 15ml | Worcestershire sauce |
1 | Bay leaf | |
1 teaspoon | 5ml | Dried oregano |
1 tablespoon | 15ml | Salt |
1 teaspoon | 5ml | Freshly-ground black pepper |
1 lb | 454g / 16oz | Peas |
Celery - chopped 1" pieces | ||
3 cups | 711ml | Water |
7 | Potatoes - peeled, quartered | |
1 lb | 454g / 16oz | Carrots - cut into 1" pieces |
1/4 cup | 15g / 0.5oz | Flour |
1/4 cup | 59ml | Cold water |
1/4 teaspoon | 1.3ml | Kitchen Bouquet - (optional) |
Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes, carrots, celery, and peas. Continue to cook until vegetables are tender, 30 to 45 minutes. Mix flour and water (1/4 cup each); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf.
This recipe yields 8 to 10 servings.
Source:
Country Magazine - Downloaded from - http://www.neosoft.com/recipes/ftp
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