VENISON STEW II

Venison Stew II image

This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews

Yield 7

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
¼ cup all-purpose flour
¼ cup water

Steps:

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.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g