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DEER STEW 
1 1/2 lb. deer stew meat, cut in cubes
6 carrots, cut in 1/2 inch slices
2 med. onions, sliced
3 med. potatoes, cubed
1 pkg. beef stew seasoning mix
2 bay leaves
1 tsp. garlic salt
1/2 tsp. pepper
Flour for coating meat
1/2 c. cornstarch

Coat deer meat with flour and brown in hot bacon drippings on all sides. Pour off fat and pour water over meat, scraping up browned pieces. Put meat, along with vegetables and seasonings, in slow cooker, adding water to cover vegetables. Turn on High for 30 minutes. Reduce to low setting and simmer 6 hours or overnight. When ready to serve, drain all stock into a boiler and thicken with 1/2 cup cornstarch. Serve in bowls with homemade biscuits or bread. Serves 6 to 8.
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