Cooking Index - Cooking Recipes & IdeasVenison Stew II Recipe - Cooking Index

Venison Stew II

Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlCooking oil
2 lbs 908g / 32ozVenison stew meat
3 lbs 1362g / 48ozOnions - coarsely chopped (large)
2   Garlic cloves - crushed
1 tablespoon 15mlWorcestershire sauce
1   Bay leaf
1 teaspoon 5mlDried oregano
1 tablespoon 15mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1 lb 454g / 16ozPeas
  Celery - chopped 1" pieces
3 cups 711mlWater
7   Potatoes - peeled, quartered
1 lb 454g / 16ozCarrots - cut into 1" pieces
1/4 cup 15g / 0.5ozFlour
1/4 cup 59mlCold water
1/4 teaspoon 1.3mlKitchen Bouquet - (optional)

Recipe Instructions

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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