1 1/2 c. water
2 env. (7/8 oz. each) onion gravy mix
1 tbsp. packed brown sugar
1/4 tsp. ground thyme
2 to 3 lbs. deer
3 tbsp. vegetable oil
1 bay leaf
6 carrots, cut into 1 inch pieces
6med. parsnips, cut into 1 inch cubes
1 c. frozen peas

In small mixing bowl, blend water, gravy mix, brown sugar, and thyme. Set aside. Remove all fat and silverskin from meat. Cut into 1 inch pieces. In oven, brown meat in oil over medium high heat. Add mixture and bay leaf to oven. Reduce heat; cover.

Simmer until meat is almost tender, 1 to 1 1/2 hours, stirring occasionally. Add carrots and parsnips; re-cover. Cook 20 minutes longer. Add peas; re-cover. Cook 5 to 10 minutes longer. Discard bay leaf before serving. Makes 6 to 8 servings.