Venison Stew II Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 2 pounds venison stew meat
<br>- 3 onions, chopped
<br>- 2 cloves garlic, minced
<br>- 1 tablespoon Worcestershire sauce
<br>- 1 bay leaf
<br>- 1/2 teaspoon dried thyme
<br>- 1 tablespoon salt
<br>- 3 cups water
<br>- 7 small potatoes, peeled and quartered
<br>- 1 pound parsnip, chopped
<br>- 1/4 cup all-purpose flour
<br>- 1/4 cup water
<br><p></p>Directions
<br>step 1: In a large soup pot, deeply brown the meat in oil.  Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
<br>step 2: Stir in  potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
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Ingredients
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon salt
- 3 cups water
- 7 small potatoes, peeled and quartered
- 1 pound parsnip, chopped
- 1/4 cup all-purpose flour
- 1/4 cup water

Directions
step 1: In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
step 2: Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

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