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Sunday, April 17, 2016

Venison Stew Ii

Ingredients

  • Servings: 6
  • 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

Recipe

  • 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.
  • 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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