2 lbs cubed venison(1” pieces)

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 teaspoon Pepper   

3 whole bay leaves

3 beef bouillon cubes

Pinch of sage

Pinch of garlic powder

In a large stock pot or sauce pan cover venison with water and add 1 Tablespoon salt.  Bring to boil and reduce heat.  Turn down to a simmer and cook for 45-60 minutes to get the meat very tender.

Place all veggies in another stock pot add 1 tablespoon salt, ½ teaspoon pepper, sage and garlic, cover with water.  Drain Venison and rinse briefly then combine it with the veggies.  Add 3 beef bouillon cubes and 3 bay leaves. 

Bring to a simmer, add a little water if needed.

This stew is best cooked for several hours or even all day so start early.  (Cooking too fast “mushes” out the veggies.)