| 3 lb venison cubed | | 14 cup vegetable oil | | 4 x carrots diced | | 6 med potatoes cut large pieces | | 1 cup diced celery | | 1 lrg onion cut large pieces | | 1 tbl salt | | 1 1/2 tsp freshly-ground black pepper | | 1 1/2 tsp garlic salt | | 1 tsp cornstarch | | 1/3 cup flour |
| | In a large stew pan, brown the venison in the oil. Cover with water, and boil until the meat is tender. | | Drain the water, cover again with water, and bring to a boil. Add vegetables and seasonings, cover, and let simmer until the vegetables are tender. | | Put the cornstarch and flour in a shaker, and add enough water to make a thick paste. Shake until cornstarch and flour are completely dissolved. | | Add the mixture to the stew, stir, cover, and let simmer for about 30 minutes. Serve with cornbread and enjoy! |
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