Venison Stew - cooking recipe

Ingredients

2 to 3 lb. venison meat (stew size)
1 1/2 qt. water
2 Tbsp. salt
5 to 6 cubed carrots
1 stalk celery, cut up
2 c. tomatoes, cut up
2 medium potatoes, cut up
2 chopped onions
1 bay leaf

Preparation

Soak the meat in salted water for several hours.
Simmer slowly for 2 hours, skimming occasionally.
Let the broth stand overnight.