1 lb. boneless venison or beef for stew, cut in 1/2" cubes
1 1/2 c. water
1 tsp. salt
1/8 tsp. coarsely chopped ground pepper
1/2 c. dry red wine
4 med. carrots, cut in thirds
2 med. potatoes, peeled & cubed (1 1/2 c.)
1 c. fresh or frozen cranberries
1/2 c. chopped onion
1 stalk celery, cut in julienne strips
1 clove garlic, minced
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1 1/2 tsp. Hungarian or regular paprika
2 whole cloves
1 bay leaf
1/2 c. cold water
1/4 c. rye flour
Cooked wild rice

In a 3 quart saucepan combine venison, the 1 1/2 cups water, salt and pepper. Bring to boiling; reduce heat. Cover, simmer 1 1/4 hours. Stir in wine, carrots, potatoes, cranberries, onion, celery, garlic, sugar, Worcestershire sauce, paprika, cloves and bay leaf. Combine cold water and flour, stir into stew. Cover; simmer for 45 minutes or until vegetables are cooked.