Ingredients
2 tbsp rice bran oil
1 kg venison, cubed
3 onions, chopped
2 garlic cloves, fine diced
1 tbsp SIDS HOT WORCESTER SAUCE
1 bay leaf
½ tsp dried thyme
1 tsp SIDS CRAZY SALT
1 tsp salt
3 cups beef stock
7 small potatoes, scrubbed & quartered
2 whitestone turnips, chopped rough
¼ cup flour
¼ cup water
Directions
In a large pot, brown off the meat in the oil and SIDS CRAZY SALT. Stir in the onions, garlic, SIDS HOT WORCESTER SAUCE, bay leaf, thyme, salt and beef stock. Simmer for 1½-2 hours until meat is tender. Stir in potatoes and turnips and cook until tender. Remove the bay leaf then combine the flour and ¼ cup of water to thicken the stew.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer
