Ingredients
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2 tablespoons vegetable oil
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2 pounds venison stew meat
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3 medium onions, chopped
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2 cloves garlic, minced
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3 cups water
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1 tablespoon Worcestershire sauce
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1 tablespoon salt
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½ teaspoon dried oregano
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1 large bay leaf
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7 small potatoes, peeled and quartered
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1 pound carrots, cut into 1 inch pieces
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¼ cup all-purpose flour
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¼ cup water
Directions
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Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours.
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Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
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Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes. Remove bay leaf before serving.
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Nutrition Facts (per serving)
| 429 | Calories |
| 9g | Fat |
| 47g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 429 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 11% |
| Cholesterol 129mg | 43% |
| Sodium 1146mg | 50% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 7g | 24% |
| Protein 40g | 80% |
| Vitamin C 44mg | 49% |
| Calcium 68mg | 5% |
| Iron 7mg | 41% |
| Potassium 1594mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
