Frank's Recipes! Venison Stew

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Venison Stew

2 tablespoons cooking oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 cloves garlic, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon dried oregano
1/4 tsp salt
1/4 tsp pepper
3 cups water
1/2 cup red wine
7 potatoes, peeled and quartered
1 pound carrots, cut into pieces
1/4 cup all-purpose flour
1/4 cup cold water
1 can mushroom stems and pieces
1/2 tsp dried thyme leaf
1 stalk celery, chopped
peas, corn, green beans, or your favorite veggies (optional)

Heat oil in a dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, mushrooms, oregano, salt and pepper, water, and wine. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Add potatoes, and vegetables. Continue cooking until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thick and bubbly. Remove bay leaf. Serve hot.

Yields 8-10 servings.