Venison Stew
  This also works well with beef, bear or elk

1 pound fresh dressed venison shoulder, de-boned
1/4 cup Worcestershire sauce
4 carrots, peeled and cut up
4 medium potatoes, peeled and coarsely cubed
3 large onions, quartered
1 teaspoon thyme
1 teaspoon ground savory

Cut the venison into 2-inch cubes, dredge in flour seasoned with salt and pepper to taste, then brown thoroughly in the bottom of a heavy Dutch oven with 1/4 cup vegetable oil over medium-high heat.  Remove meat; add 2 tablespoons flour to drippings, stirring constantly until a medium-brown roux appears.  Quickly stir in enough water to make a thin gravy.  Return meat along with vegetables, Worcestershire sauce and herbs to pot, cover and allow to simmer, covered, over low heat, at least 1 hour or until meat is tender and liquid slightly thickened.  Add water as needed and stir occasionally to prevent sticking.
(For really tough cuts I cook mine in a pressure cooker on 15 lbs pressure for 30 minutes with about 3 cups beef broth, then let cool naturally before removing lid, lifting the meat/vegies out and adding extra water or beef broth to increase the volume for the 'pot liquer".)

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