| Quantity | Ingredients |
|---|---|
| 2 tbsp | Olive oil |
| 3 packets | Wild Irish Diced venison |
| 3 | Large onions, chopped |
| 3 | Garlic cloves |
| 1 tbsp | Worcestershire sauce |
| 1 | Bay leaf |
| 1 tsp | Dried oregano |
| 1 tsp | Sea salt |
| 1 tsp | Black pepper |
| 3 cups | Water |
| 7 | Potatoes, peeled and quartered |
| 6 | Carrots chopped |
| 1/4 cup | All-purpose flour |
| 1/4 cup | Cold water |
Method
1. Heat oil and brown the diced venison. Add onions, garlic, bay leaf, oregano, salt, pepper and water.
2. Simmer, covered, 1-1/2 to 2 hours or until the meat is tender.
3. Add potatoes and carrots. Continue to cook until the vegetables are tender, about 30-45 minutes.
4. Mix flour and cold water: stir into stew.
5. Cook and stir until thickened and bubbly.
6. Add browning sauce if desired. Remove the bay leaf.
7. Plate and enjoy.