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Home > Recipes > Venison and Game > Venison Stew

Venison Stew

Submitted by: John Albert

Date submitted: 30 August 2012 at 13:59:20

Cover Recipe: "Venison Stew."

Venison Stew

Total Time:

2 hours 15 minutes


Originaly Yeild:

8 servings

Yeild:

servings 

Ingredients:

2 tbsp,  vegetable oil

1000 g,  Vension stew meat

3  Onion, chopped

2  garlic cloves, minced

1 tbsp,  Worcestershire sauce

1  bay leaf

1 tbsp,  freshly chopped thyme

1 tbsp,  salt

750 ml,  water

7  small potatoes, peeled and quatered

2  parsnips, peeled and chopped

2 tbsp,  Plain flour

4 tbsp,  water

Preparation:

  1. In a large stockpot, heat oil, place the meat and cook for few minutes or until the meat turns brown. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water.
  2. Cover the stockpot and cook on low flame for 1 1/2 to 2 hours, or until meat is tender.
  3. Stir in potatoes and parsnips; cook until tender. Combine flour and remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.

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