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VENISON STEW 
2 lbs. cubed venison roast or steak
4 potatoes (lg. ones), cubes
2 carrots (med. size), sliced
1/2 box frozen peas
1 pkg. Lipton onion soup mix

Brown the venison until real dark brown. Season with pepper as desired. Add water to the meat, approximately 1 1/2 quarts. Add the soup mix and simmer for 1/2-1 hour. Add the vegetables and cook until tender. Make a mixture of 2 tablespoons cornstarch and 1/2 cup water. Mix thoroughly. Then add it to the stew to thicken it for gravy.
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