2 1/2 c. water
1 c. beer
2 env. (7/8 oz. each) onion gravy mix
1 tbsp. packed brown sugar
1/4 tsp. ground thyme
2 to 3 lbs. deer, antelope, elk or moose stew meat
3 tbsp. vegetable oil
1 bay leaf
6 carrots
6 med. potatoes or parsnips, cut into 1 inch cubes
1 c. frozen peas

In small mixing bowl, blend first 5 ingredients. Set aside. Remove all fat and silver skin from meat. Cut into 1 inch pieces. In dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to dutch oven. Cover, and reduce heat. Simmer 1 to 1 1/2 hours until meat is almost tender, stir occasionally. Add carrots and potatoes or parsnips, re-cover. Cook 20 minutes longer. Add peas, re-cover. Cook 5-10 minutes longer. Discard bay leaf before serving. 6-8 servings.