2 Tablespoons Vegetable Oil
2 Pounds Venison Stew Meat
3 Chopped Onions
3 Cups Water
7 Cubed Potatoes
1 Pound of Sliced Carrots
¼ cup Flour
1 Tablespoon Salt
1 Teaspoon Garlic Powder
1 Teaspoon Oregano
1 Bottle Wicker’s Hunters Marinade (Original will work in a pinch)
1) Marinate Venison with Wicker’s for 24 Hours
2) In a skillet, brown the marinated venison in vegetable oil. Add onion, salt, oregano, garlic powder, and ¼ cup of Wicker’s. Simmer for 30 Minutes.
3) Move to a stock pot. Add potatoes, and carrots. Add enough water to cover all ingredients Cook on medium heat until potatoes are tender.
4) Mix flour into stew. Simmer for 10 minutes and serve.