Venison stew no. 2

4 servings

Ingredients

Quantity Ingredient
2 pounds Venison, in one-inch pieces
1 teaspoon Lemon juice
1 each Clove garlic, minced
4 cups Hot water
1 teaspoon Worcestershire sauce
2 mediums Onions, sliced
Salt to taste
6 eaches Carrots, quartered
3 eaches Potatoes, in 1/2 inch cubes
1 teaspoon Sugar
8 smalls Whole onions, peeled
¼ pounds Margarine

Directions

INGREDIENTS

DIRECTIONS

Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired.

Submitted By EARL SHELSBY On 11-20-94

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