Venison Stew - cooking recipe

Ingredients

1 1/2 lb. venison stew meat
2 medium onions, diced
4 medium potatoes, quartered
6 to 8 carrots
1 small pkg. frozen peas
1 pkg. beefy mushroom instant soup mix
2 c. flour
1/2 c. cooking oil
salt and pepper

Preparation

Coat roast with flour and brown in hot skillet with cooking oil.
Remove meat from skillet and drain oil.
Brown onions and potatoes in skillet.
Add venison, remaining vegetables and soup mix in pressure cooker and cover with water.
Add salt and pepper to taste.
Cook for 40 minutes in pressure cooker or in Dutch oven for 2 hours.