Title: Venison Stew From Fred Goslin
Categories: Soup Meat
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

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