Recipe - Venison Stew

1 pound Venison [cubed]
2 tablespoon Oil
6 cup Water
1 cup Onions [chopped]
1 cup Peas
1 cup Green beans
4 lg Potatoes [peeled & chopped]
1 One half cup Carrots [ cut or sliced up ]
1 cup Corn
1 teaspoon Salt
One fourth teaspoon Pepper
2 Bay leaves
3 tablespoon 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) 7861120

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