Venison potato stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Venison, cut in 1 1/2 inch cubes |
| ½ | cup | Worcestershire sauce |
| ¼ | cup | Pepper |
| ½ | cup | Flour |
| 4 | Beef bouillon cubes | |
| ½ | cup | Salad oil |
| 5 | mediums | Potatoes |
| 1 | cup | Garlic clove, minced |
| 1 | 16 oz. bag carrots, cut up | |
| 3 | cups | Water |
| 1 | 10 oz package peas | |
| 1 | teaspoon | Salt |
Directions
About 3½ hours before serving, coat meat with flour and brown in oil. Remove from pan. Add onions and garlic. Cook until tender.
Gradually stir in water, salt, Worcestershire sauce, pepper and bouillon. Return meat. Simmer 2 ½ hours. Add potatoes and carrots.
Simmer 20 minutes. Stir in peas. Cover. Simmer 6 to 10 minutes until vegetables are tender. Add a little flour and water to thicken if you like your stew thick.