3 1/2 lb. shoulder of venison, cut into 1" cubes
2 qt. water
1 1/2 c. wild rice, washed in cold water
2 tsp. salt
1/8 tsp. pepper
2 onions, peeled & quartered

Place venison, water and onions in a large, heavy kettle, and simmer for 3 hours, or until tender. In another pan, mix salt, pepper and wild rice; cover and simmer for 20 minutes. Stir this mixture with venison; simmer uncovered about 20 minutes more or until rice is tender and most of the liquid is absorbed. Potatoes may also be added to this stew if desired.