Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.
Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.
Bring up to a boil, then reduce heat.
Turn down to simmer for another 10 min.
Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.
Bring to a simmer, adding a little water as needed.
This stew is best cooked for several hours or even all day so start it early in the day.
Submitted by: Robert and Angela Harris.
