Yield: 6 servings

1 lbs Venison [cubed]

6 cup Water

1 cup Peas

4 large Potatoes [peeled & chopped]

1 cup Corn

1/4 tsp Pepper

3 tbsp Cornstarch

2 tbsp Oil

1 cup Onions [chopped]

1 cup Green beans

1 1/2 cup Carrots [sliced]

1 tsp Salt

2 Bay leaves

1 cup Cold water

Procedures

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...