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Venison Stew I

"A substantial satisfying meal. This stew is tasty served over rice or large egg 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
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and quartered
• 1 pound carrots, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 1/4 cup water

Instructions :

Prep :	Cook : 7M	Ready in :

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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