Title: Potato Carrot Venison Stew
Categories: Ethnic Meat Soup
Yield: 5 Servings

2	lb	Venison, cubed
1		Bay leaf
1/4	c	Flour
3	c	Water
1	ts	Salt
2	c	Fresh mushrooms
1/4	ts	Pepper
4		Potatoes, quartered
3	tb	Oil
4		Carrots, cut up
2	ts	Beef bouillon
2	tb	Flour
2		Onions, cut up
1 1/4	c	Water
1		Stalk celery, diced

In large bowl, coat meat with flour, salt and pepper. In large pot, brown meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water. Simmer covered for 1 1/2 hours, or until venison is tender. Remove bay leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking until vegetables are tender, about 30 to 45 minutes. Combine 2 tablespoons flour and 1/4 cup water. Stir into stew juices. Heat until thick. Stir constantly.

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