1 lb Venison [cubed]

2 tb Oil

6 c Water

1 c Onions [chopped]

1 c Peas

1 c Green beans

4 lg Potatoes [peeled & chopped]

1 1/2 c Carrots [sliced]

1 c Corn

1 t Salt

1/4 ts Pepper

2 Bay leaves

3 tb Cornstarch

1 c Cold water

1) Brown the venison in the oil in a stock pot

then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786-1120