Venison Vegetable Stew - cooking recipe

Ingredients

3 bacon strips
2 lb. venison, cut in 1-inch cubes
2 large onions
3 1/2 c. water
1 can tomato sauce (small)
1 envelope dry onion soup mix
1 bay leaf
2 tsp. Italian dressing
7 medium carrots, cut up
7 medium potatoes
3 Tbsp. flour
4 stalks celery

Preparation

In Dutch oven cook bacon; crumble and set aside.
Cook venison and onions in drippings until brown.
Add 3 cups water, tomato sauce, soup mix, bay leaf and Italian dressing.
Bring to a boil. Reduce heat and cook 1 1/2 hours or until meat is almost done.
Add carrots, celery and potatoes.
Return and cook 45 minutes to 1 hour until vegetables are done.
Combine flour and 1/2 cups water; stir and cook until thickened.
Remove bay leaf.
Add bacon.
Also good with moose meat.