22 of 22 Dutch Oven Camping Recipes
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Title: Venison Stew
Categories: Game, Vegetables, Herbs, Potatoes
Yield: 8 servings

2 tb Oil
2 lb Venison stew meat
3 lg Onions; coarse chopped
2 cl Garlic; crushed
1 tb Worcestershire sauce
1 Bay leaf
1 ts Dried oregano
1 tb Salt
1 ts Pepper
3 c Water
7 Potatoes; peeled, quartered
1 lb Carrots; in 1" pieces
1/4 c A-P flour
1/4 c Cold water
Browning sauce; opt

In a Dutch oven, heat oil over medium heat. Brown meat
on all sides. Remove from pan. Add onions to the same
pan; cook and stir until crisp-tender, 5-7 minutes. Add
garlic; cook and stir 1 minute longer. Add water,
stirring to loosen browned bits from pan. Stir in
Worcestershire sauce, bay leaf, oregano, salt and
pepper. Return meat to pan; bring to a boil. Reduce
heat; cover and simmer until meat is tender, 1-1/2 to 2
hours.

Add potatoes and carrots. Continue to cook until
vegetables are tender, 30-45 minutes. Remove and discard
bay leaf. In a small bowl, mix flour and cold water
until smooth; stir into Dutch oven. Bring to a boil;
cook and stir until thickened, 1-2 minutes. If desired,
stir in browning sauce.

Gene Pitts, Wilsonville, Alabama

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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