2 lbs. breast or shoulder venison
2 tbsp. oil
6 c. boiling water
Freshly ground black pepper
2 tbsp. flour
4 med. potatoes, diced
4 carrots, diced
4 onions, diced
Seasoned flour

Cut venison in 1-inch cubes. Roll in seasoned flour. Brown in a small amount of oil in heavy skillet. Ad boiling water, pepper to browned meat. Cover and simmer 2-3 hours. Add diced vegetables; cook until tender. Use 2 tablespoons of flour moistened with water. Thicken remaining liquid. Yield: 8 servings.