6
servings
1
lb venison [cubed]
2
tb oil
6
c water
1
c onions [chopped]
1
c peas
1
c green beans
4
lg potatoes [peeled & chopped]
1
1/2 c carrots [sliced]
1
c corn
1
ts salt
1/4
ts pepper
2
bay leaves
3
tb cornstarch
1
c cold water
Brown
the venison in the oil in a stock pot then drain.
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.
Combine
the cornstarch and the remaining water in a small
bowl,
and stir into the stew `til thickened, stirring constantly.
Remove and discard the
bay leaves. Serve.