Venison Stew Ii

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Nutrition per serving    (USDA % daily values)
CAL
405
FAT
26%
CHOL
12%
SOD
70%

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Ingredients for 7 servings

1/2 teaspoon dried thyme

1 tablespoon salt

1 pound parsnip, chopped

2 pounds venison stew meat

1 bay leaf

2 tablespoons vegetable oil

1/4 cup water

7 small potatoes, peeled and quartered

1 tablespoon Worcestershire sauce

1/4 cup all-purpose flour

3 cups water

2 cloves garlic, minced

3 onions, chopped

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