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Venison Stew
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| 2 tablespoon | 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 | beef broth |
| 7 small | potatoes peeled and quartered |
| 1 pound | carrots, cut into 1 inch pieces |
| 1/4 cup | all- pupose flour |
1'4 cup water
In skillet, deeply brown the meat in oil. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, and beef broth. Simmer covered for 1 1/2 hours to 2 hours or until meat is tender.
Add potatoes and carrots, cook unter tender
Combine flour and water. Stir into the stew. Remove bay leaf before serving
Put over rice.
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