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6 servings
Ingredients:
2 tablespoons vegetable oil2 pounds venison stew meat3 onions, chopped2 cloves garlic, minced1 tablespoon Worcestershire sauce1 bay leaf1/2 teaspoon dried thyme1 tablespoon salt3 cups water7 small potatoes, peeled and quartered1 pound parsnip, chopped1/4 cup all-purpose flour1/4 cup water
Instructions:
In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic.Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water.Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.Stir in potatoes and parsnips; cook until tender.Combine flour and 1/4 cup water.Stir into the stew.Remove bay leaf before serving.
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