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Venison Stew II
Venison Stew II
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Savory venison stew with caramelized onions and garlic, simmered in Worcestershire sauce, thyme, and bay leaf, with tender carrots and parsnips. Delicious over rice or noodles.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 0.5 teaspoon dried thyme
  • 1 tablespoon salt
  • 3 cups water
  • 7 small potatoes, peeled and quartered
  • 1 pound parsnip, chopped
  • 0.25 cup all-purpose flour
  • 0.25 cup water
Instructions:
  • In a large soup pot, sear the meat until deeply browned in oil. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt, and 3 cups of water. Cover and simmer for 1 1/2 to 2 hours until the meat is tender.
  • Add the potatoes and parsnips to the pot and cook until tender. Mix the flour with 1/4 cup water and stir it into the stew. Remember to take out the bay leaf before serving.

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