Camphouse Stew - cooking recipe

Ingredients

1 to 2 lb. venison, cubed
4 or 5 large white potatoes, peeled and cubed
1 large onion, cut up
1 lb. carrots, cut into 1/2 to 2/3-inch slices
1 can or 16 oz. frozen English peas

Preparation

Cook venison in cast-iron Dutch oven on top of stove over medium heat until tender.
Add water as needed.
Add remaining ingredients and cook until done.
Make sure the stew has sufficient amount of liquid to cover meat and vegetables.
Make gravy base and add to the stew.
Liquid base will thicken.
Simmer for 30 minutes.
Serve with warmed buttered rolls.