Venison Stew - cooking recipe

Ingredients

2 lb. boneless cubed venison
all-purpose flour
bacon drippings
1 Tbsp. catsup
1 Tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1 large onion, thinly sliced
2 large carrots, peeled and cut into large pieces
3 medium potatoes, peeled and cubed
1 (15 oz.) can garbanzo beans (undrained)
1 (2 oz.) jar chopped pimiento, drained

Preparation

Coat venison with flour; brown in bacon drippings in a large Dutch oven.
Cover meat with water; add catsup, Worcestershire sauce, salt and pepper.
Add carrots and potatoes; cover and simmer about 45 minutes.
Add garbanzo beans and pimiento; cook an additional 15 minutes or until vegetables are tender.
Yield: 6 to 8 servings.