Thread: Venison Stew (from another site)

Ingredients: 2-1/2 lbs venison stew meat, 1/3 cup flour, 1/3 cup oil, 1 large onion (chopped), 1 clove garlic (minced), 3 cups water, 4 beef bouillon cups, 3/4 tsp salt, 1/2 tsp Worcestershire sauce, 1/4 tsp pepper, 1 tsp thyme, 2 bay leaves, 5 potatoes cut into chunks, 1 bag of carrots cut into chunks, 1 8 oz package frozen peas, 1 jar pearl onions.

Directions: On a piece of waxed paper combine the flour salt and pepper. Roll the stew meat in the flour to coat, reserve the leftover flour. In a large dutch oven heat the oil over high heat and brown the meat, a few pieces at a time, remove the stew meat to a bowl as it browns and continue to do so until all the meat is browned. To the dripping in the dutch oven add the chopped onion and garlic, reduce the heat to medium, and cook until almost tender, stir in the reserved flour. Gradually add the water, bouillon, Worcestershire, thyme, and bay leaves. Cook until mixture is slightly thickened stirring occasionally. Return the meat to the pot and heat to boiling, reduce heat to low, cover and simmer for 2-1/2 hours, or until meat is almost tender stirring occasionally. Add the potatoes and carrots and return the mixture to a boil, reduce to low and cover and simmer for 20 minutes. Stir in the fr, ozen peas and pearl onions and simmer until vegetables are tender, around 15 minutes. Serve with buttered roll.

Kat that sounds good and tastey but shore is Too much work...
But it shore sounds tastey..