3-3 1/2 lbs. shoulder of venison, cut into cubes
2 tsp. salt
Fresh ground pepper to taste
2 qts. water
2 lg. onions, peeled and sliced
2 c. rice, uncooked
2 cloves garlic (optional)

Put venison, water and onions in large, heavy skillet. Simmer uncovered at least 3 hours or until meat is tender. Mix in salt, pepper and rice, (garlic). Cover and simmer about 30 minutes, until rice is tender and most of the liquid is absorbed.