Venison Stew

Ingredients

• 2 Tbsp oil
• 2 lb venison stew meat
• 3 large onions coarsely chopped
• 2 garlic cloves crushed
• 1 Tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried oregano
• 1 Tbsp salt
• 1 tsp pepper
• 3 c water
• 7 potatoes peeled and quartered
• 1 lb carrots cut in 1-inch pieces
• 14 c flour
• 14 c cold water

Directions

1. Heat oil in a Dutch oven
2. Brown meat
3. Add onions garlic Worcestershire sauce bay leaf oregano salt pepper and water Simmer covered 2 hours or until meat is tender
4. Add potatoes and carrots
5. Continue to cook until vegetables are tender about 30 to 45 minutes
6. Mix flour and cold water stir into stew
7. Cook and stir until thickened and bubbly
8. Remove bay leaf