3 1/2 lbs. shoulder of venison, cut into 2-inch cubes
2 tsp. salt
1/8 tsp. fresh ground pepper
2 qt. water
2 yellow onions, peeled and quartered
1 1/2 c. wild rice, washed in cold water

Place the venison, water, and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice; cover and simmer for 20 minutes. Stir in mixture, then simmer, uncovered for about 20 minutes more or until rice is tender and most of the liquid absorbed. Makes 6-8 servings.