Venison Stew
- Number of Servings: 10
Ingredients
2 tbsp cooking oil2 lbs venison stew meat (I used Elk in this recipe)3 large onions, coarsely chopped2 garlic cloves, crushed1 tbsp worcestershire sauce1 bay leaf1 tsp dried oregano1 tbsp salt1 tsp pepper3 cups water7 potatoes, peeled and quartered1 lb carrots, cut into 1 inch pieces1/4 cup all-purpose flour1/4 cup cold waterbottled browning sauce, optional
Heat oil in a Dutch Oven. Brown meat. Add onions, garlic, worcestershire sauce, bay leaf, oregano, salt, and pepper. Simmer, covered for 1 1/2 to 2 hours, or until meat is tender. Add potatoes, carrots and 3 cups water. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove Bay leaf.
Serving Size: Makes 8-10 heaping 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JACKIERN.
Serving Size: Makes 8-10 heaping 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JACKIERN.
Nutritional Info Amount Per Serving
- Calories: 323.2
- Total Fat: 4.9 g
- Cholesterol: 66.2 mg
- Sodium: 815.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 5.6 g
- Protein: 31.8 g
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