3 1/2 lbs. shoulder of venison, cut into 2 inch cubes
2 tsp. salt
1/8 tsp. pepper
2 qts. water
2 yellow onions
1 1/2 c. wild rice, washed in cold water

Put the venison, onions and water in heavy kettle or Dutch oven and simmer covered, until venison is tender, approximately 3 hours. Then add the wild rice, salt and pepper.