Title: Venison Stew
Categories: Cyberealm, Stews, Wild game
Yield: 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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini