2 lbs. venison steak (tallow and viscera removed)
3 to 4 lg. potatoes
1 lg. onion
3 to 4 carrots or baby carrots
3 to 4 stalks celery
1 can mushrooms
1 green pepper
1 c. flour and 3 tbsp.
2 tbsp. beef bouillon
Spices: onion salt, garlic salt (or powder), cajun pepper
6 to 8 c. water

Cut all ingredients into 1 inch pieces. Dredge venison with flour and spices. Brown venison in hot vegetable oil. Boil and simmer venison 2 hours with beef bouillon and water. Add remaining ingredients and simmer for 1/2 hour. Mix 3 tablespoons flour and 1 cup cold water and add to stew to thicken.