Venison Stew

Directions

1. 1
   Put in 5-quart stockpot, venison meat that is cut into chunks (as big as you like), onion, salt and pepper.
2. 2
   Add water to cover meat; add bouillon cubes.
3. 3
   Cover; let cook until meat is done. Put in potatoes and carrots (chopped); cook until done.
4. 4
   Add canned vegetables as stated.
5. 5
   Simmer.
6. 6
   Add flour and water in separate bowl, make it pasty.
7. 7
   Add salt and pepper.
8. 8
   Add to stew, stirring constantly until thickened.
9. 9
   Let simmer; serve.