Venison Stew - cooking recipe

Ingredients

2 lb. breast or shoulder venison
2 Tbsp. oil
6 c. boiling water
freshly ground black pepper
2 Tbsp. flour
4 medium potatoes, diced
4 carrots, diced
2 turnips, diced
4 onions, diced
seasoned flour

Preparation

Cut venison in 1-inch cubes.
Roll in seasoned flour; brown in a small amount of oil in a heavy skillet.
Add boiling water and pepper to browned meat; cover and simmer 2 to 3 hours.
Add diced vegetables; cook until tender.
Use 2 tablespoons of flour moistened with water to thicken remaining liquid.
Yield:
8 servings.
Approximate calories/serving:
250.