Serves 4-6 people
2 lbs cubed (1") venison
4 large potatoes peeled and cubed
4 - 5 large carrots, cut into 1" pieces
2 large onions cut into med size pieces
2 Tablespoons salt
1/2 Tablespoon pepper
3 whole bay leaves
3 beef bouillon cubes
pinch of sage
pinch of garlic

Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.

Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.

Bring up to a boil, then reduce heat.

Turn down to simmer for another 10 min.

Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.

Bring to a simmer, adding a little water as needed.

This stew is best cooked for several hours or even all day so start it early in the day.

Submitted by: Robert and Angela Harris.