Venison Stew - cooking recipe

Ingredients

2 lb. venison
5 potatoes
4 carrots
4 stalks of celery
2 medium onions

Preparation

Cube venison and dredge in flour seasoned with salt and pepper.
Brown in 2 tablespoons oil.
Cover and simmer while preparing vegetables.
Cut vegetables in bite size pieces.
Put meat and vegetables into large pot; add water to cover; add 1 bay leaf.
Cook until tender.
Add 1 package brown gravy mix and cook a few minutes longer.