3 1/2 pounds shoulder of venision -- cut in 2" squares

2 quarts water

2 yellow onions -- peeled and cubed

2 teaspoons salt

1/8 teaspoon black pepper

1 1/2 cups wild rice -- washed

Place the Venision, water and onions in a large, heavy kettle and simmer, uncovered for 3 hours or until venision is tender. Mix in the salt, pepper and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer, uncovered for about 20 minutes more or until rice is tender and most the liquid is absorbed.