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VenisonStewScottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.

 

serves totaltime preptime cookingtime
4 persons 2 hours
20 minutes
20 minutes 2 hours

 

{tab Ingredients}

  • 2 tablespoons Vegetable Oil
  • 1 kilogram Venison, diced
  • 3 medium Onions, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 Bay Leaf
  • 1 tablespoon Fresh Thyme, chopped
  • 1 tablespoon Salt
  • 750 ml Water
  • 7 small Potatoes, peeled and quartered
  • 2 medium Parsnips, peeled and chopped
  • 2 tablespoons Plain Flour
  • 4 tablespoons Water

{tab Instructions}

  1. Heat oil in a large casserole or stockpot and brown the meat.
  2. Add onions, garlic, Worcestershire sauce, bay leaf, thyme, salt and 750 ml water.
  3. Simmer, covered for 1 ½ - 2 hours, or until meat is tender.
  4. Stir in potatoes and parsnips, cook until tender.
  5. Combine flour and remaining water.
  6. Stir into stew to thicken slightly.
  7. Remove bay leaf before serving

{/tabs}

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