Hunters Stew - cooking recipe

Ingredients

3 lb. venison roast, cut in 1-inch pieces
salt and pepper
6 large carrots, cut into 1-inch pieces
6 medium potatoes, cut in 1-inch pieces
3 Tbsp. bacon fat
hot water
1 bay leaf
3 large onions, cut into large pieces
1 small cabbage, cut into 8 wedges

Preparation

Brown meat in hot bacon fat in Dutch oven.
Add enough water to cover meat.
Salt and pepper to taste. Simmer 1 hour, covered. Add bay leaf and carrots, then simmer 30 minutes more. Add onions and potatoes and simmer 20 to 30 minutes.
You may have to add more water to keep ingredients covered.
Add cabbage and cover; simmer 15 minutes more.