Crofters Venison Stew
Ingredients

• 2 lbs. venison stew meat
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon flour
• 2 tablespoons cooking oil
• 2 large cloves garlic, crushed
• 3 large onions, coarsely chopped
• 2 medium carrots, sliced
• 1 bay leaf
• 1 bottle of scotch whisky sauce
• 6 potatoes, peeled and sliced
• 2 tablespoons cornstarch

Method

Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Sauté meat until browned. Add garlic, onions, carrots, bay leaf, Scotch Whisky Sauce, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.