---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: JohnUs Venison Stew Followup-To: rec.food.cooking Date: 11 Nov 1998 04:35:15 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com JOHN'S VENISON STEW 2 tablespoons cooking oil 2 pounds venison stew meat 3 large onions, coarsely chopped 2 cloves garlic, crushed 1 tbsp Worcestershire sauce 1 bay leaf 1 tbsp dried oregano 1/4 tsp salt 1/4 tsp pepper 3 cups water 1/2 cup red wine 7 potatoes, peeled and quartered 1 pound carrots, cut into pieces 1/4 cup all-purpose flour 1/4 cup cold water 1 can mushroom stems & pieces 1/2 tsp dried thyme leaf 1 stalk celery, chopped peas, corn, green beans, or your favorite veggies (optional) Heat oil in a dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, mushrooms, oregano, salt and pepper, water, and wine. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Add potatoes, and vegetables. Continue cooking until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thick and bubbly. Remove bay leaf. Serve hot. Yields 8-10 servings. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.