Venison potato stew

8 Servings

Ingredients

Quantity Ingredient
3½ pounds Venison, cut in 1 1/2 inch cubes
½ cup Worcestershire sauce
¼ cup Pepper
½ cup Flour
4 Beef bouillon cubes
½ cup Salad oil
5 mediums Potatoes
1 cup Garlic clove, minced
1 16 oz. bag carrots, cut up
3 cups Water
1 10 oz package peas
1 teaspoon Salt

Directions

About 3½ hours before serving, coat meat with flour and brown in oil. Remove from pan. Add onions and garlic. Cook until tender.

Gradually stir in water, salt, Worcestershire sauce, pepper and bouillon. Return meat. Simmer 2 ½ hours. Add potatoes and carrots.

Simmer 20 minutes. Stir in peas. Cover. Simmer 6 to 10 minutes until vegetables are tender. Add a little flour and water to thicken if you like your stew thick.

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