Venison Stew

Heat oil in a large Dutch oven over medium-high heat. Add venison pieces to oil and brown on all sides. Do this in batches so you do not crowd the pot. Remove pieces as they are brown, continue until all meat has been browned.

Add all meat back to the pot and add boiling water and sliced onion. Add garlic (peeled and on a toothpick), salt, sugar, paprika, allspice, black pepper, bay leaf, lemon juice, and Worcestershire sauce. Cover, reduce heat to low, and simmer for 2 hours, stirring occasionally.

When meat is tender, add carrots and potatoes. Cover and continue to simmer an additional 30 minutes, or until vegetables are tender. Remove and discard garlic and bay leaf.

In a shaker or jar, put 1/2 cup cold water. Add the flour and shake until well combined. Add the flour mixture to the stew; cook and stir until the gravy thickens and boils. Cook gently for about 10 minutes.