Venison Stew - cooking recipe

Ingredients

3 lb. tender venison (hind quarter)
3 to 5 large potatoes, quartered
3 to 4 large carrots
3 large onions, quartered
1 tsp. garlic salt or powder
1 tsp. black pepper
1 tsp. salt
1/2 c. corn oil or olive oil

Preparation

Clean venison well.
Trim and discard all membrane.
Cube venison and salt and pepper well.
Quick fry in oil using 5-quart pot.
Add potatoes, carrots and onions.
Cover all with water. Simmer for 2 hours or until venison is fork-tender.
Enjoy!