2 lb. breast or shoulder venison
2 tbsp. oil
6 c. boiling water
Fresh ground pepper
2 tbsp. flour
4 med. potatoes, diced
4 carrots, diced
2 turnips, diced
4 onions, diced
Seasoned flour

Cut venison in cubes, roll in flour. Brown in a small amount of oil in a heavy skillet. Add boiling water, pepper to browned meat, cover and simmer 2-3 hours. Add diced vegetables. Cook until tender. Use 2 tablespoons flour, moistened with water to thicken remaining liquid. Yields 8 servings, approximately 250 calories per serving.