Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Venison [cubed] |
| 2 tablespoons | Oil |
| 6 cups | Water |
| 1 cup | Onions [chopped] |
| 1 cup | Peas |
| 1 cup | Green beans |
| 4 larges | Potatoes [peeled & chopped] |
| 1½ cup | Carrots [sliced] |
| 1 cup | Corn |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 \N | Bay leaves |
| 3 tablespoons | Cornstarch |
| 1 cup | Cold water |
1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve...
Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120