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How To make Venison Stew 3


2 lb stew meat
6 carrots
6 potatoes
2 TB oil
1 ts Worcestershire sauce
1 md onion
2 bay leaves
1 ts salt
1 ts sugar
1/2 ts pepper
1/2 ts paprika
1 ds allspice
Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew. Recipe By : Mrs.Ora Moore of Dillsboro, Indiana -----

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