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Venison Stew
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2 lbs. stew meat (venison)
6 potatoes, diced
4 c. water
2-3 tsp. beef bouillon
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
3 onions, quartered
2 stalks celery with tops, chopped
2 qts. tomatoes
1-2 c. lima beans
2 sm. handfuls brown rice
2 - 2 1/2 lbs. frozen mixed vegetables
Brown venison in butter; sprinkle with Lawry's season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.
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