Deer Stew

Ingredients:
some vegetable oil for frying
1 lb. deer meat cut for stew
1 onion, chopped
Lots of garlic powder
2 potatoes, cut in half and then quartered
2 carrots, peeled and sliced
2 celery stalks, sliced
1/2 pot of water
14 fl. oz. can of diced tomatoes
salt and pepper

Directions:
Fry meat first
season with salt pepper and garlic powder.
Boil water and onions and celery and let boil for 10 minutes
Add carrots to water and boil for 15 minutes
Add potatoes and boil for 10 minutes, optional add turnip chopped
Mix in stewed meat and tomatoes and boil for 10 minutes

---

Ingredients
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water

Directions
In a frying pan, deeply brown the meat in oil.
Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water.
Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew.
Remove bay leaf before serving.