Venison stew no. 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison, in one-inch pieces |
| 1 | teaspoon | Lemon juice |
| 1 | each | Clove garlic, minced |
| 4 | cups | Hot water |
| 1 | teaspoon | Worcestershire sauce |
| 2 | mediums | Onions, sliced |
| Salt to taste | ||
| 6 | eaches | Carrots, quartered |
| 3 | eaches | Potatoes, in 1/2 inch cubes |
| 1 | teaspoon | Sugar |
| 8 | smalls | Whole onions, peeled |
| ¼ | pounds | Margarine |
Directions
INGREDIENTS
DIRECTIONS
Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired.
Submitted By EARL SHELSBY On 11-20-94