“She had finally conceived of a recipe for Daniel’s birthday. A venison stew with crushed juniper berries. She smiled. It had everything he loved: rich, meaty flavor, bright, tangy vegetables, and a puckering, fragrant sauce that would make him drool.” ~How to Cook a Tart by Nina Killham
2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
bottled browning sauce, optional
- Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.