Venison Stew

Ingredients

• 2 12 lb cubed venison
• 1 medium bell pepper
• 1 large onion chopped
• 3 Tbsp flour
• 1 bay leaf
• 2 stalks celery
• 12 lb carrots
• 1 bunch shallots
• thyme
• salt and pepper to taste

Directions

1. Saute venison cubes in small amount of oil until brown
2. Add celery pepper carrots onion and shallots
3. Take some of drippings from pan and make a roux with the flour cook until brown like for gravy
4. Add this to the pot then add enough water to cover
5. Cook about 3 hours or until tender