2 lbs. venison stew meat, in 1" pieces
2 tbsp. beef fat or lard
1 qt. water
2 tbsp. beef bouillon
1 tsp. Worcestershire sauce
2-3 dashes hot sauce (opt.)
2 cloves minced garlic
Salt & pepper to taste
1 tsp. paprika
6 carrots in 1" pieces
3 or 4 lg. potatoes, in 1" pieces
3 med. onions, quartered
3 tbsp. flour
1/2 c. cold water

Brown meat in melted butter on all sides until very brown in a heavy Dutch oven. Add 1 quart water, bouillon, Worcestershire sauce, garlic, salt, pepper and paprika. Cover and simmer for 2 hours. Add more water if necessary.

Add onion and carrots; cook for 15 minutes. Add potatoes and cook until tender.

Mix flour and water (1/2 cup) and add to stew to thicken. Serve with hot French bread.

NOTE: If in a hurry, after browning meat, place all ingredients in a crock pot and cook on high for 5 hours or low 9 hours. Thicken just before serving.