Venison Stew

Recipe View Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. (2 minutes)

Recipe View Add venison to the pot in batches, ensuring not to overcrowd. Brown the venison on all sides. Remove the browned venison and set aside. (5-7 minutes per batch)

Recipe View Add chopped onions and minced garlic to the pot. Cook, stirring occasionally, until softened and translucent. (5 minutes)

Recipe View Return the browned venison to the pot. Pour in water or beef broth, Worcestershire sauce, salt, oregano, and bay leaf. (2 minutes)

Recipe View Bring the mixture to a simmer, then reduce heat to low, cover, and simmer until venison is very tender. (1.5 to 2 hours)

Recipe View Add potatoes and carrots to the stew. Continue to simmer, covered, until the vegetables are tender. (15-20 minutes)

Recipe View In a small bowl, whisk together flour and cold water until smooth, creating a slurry. (1 minute)

Recipe View Gradually pour the flour slurry into the stew, stirring constantly to prevent lumps. Cook until the stew has thickened to your desired consistency. (5-10 minutes)

Recipe View Remove bay leaf before serving. Serve hot, garnished with fresh parsley if desired.