5 qt. kettle (Dutch oven)
2 1/2 qt. water
3 med. carrots, diced
1 stalk celery, diced
3 sm. onions, diced
5 med. potatoes, diced
3 to 4 lbs. venison
1 1/2 tsp. salt
1/8 tsp. pepper

Remove meat from bone; cut in 1 1/2 inch cubes. Put meat in kettle; boil until tender. Remove meat from kettle and put on plate. (This prevents meat from being over cooked). Add vegetables to hot liquid and cook until tender, then put meat back in kettle and make gravy, by thickening liquid with flour. Turn stew down to simmer and serve in bowls or over Baking Powdered Biscuits.