| 1/3 c. all-purpose flour | 1/2 tsp. beef bouillon granules |
| 1/2 tsp. pepper | 2 medium potatoes, peeled and cubed |
| 1 1/2 lbs. venison, cut in 1" cubes | 1 medium onion, cut into wedges |
| 2 Tbls. canola oil | 2 medium carrots, cut into 3/4" pieces |
| 2 3/4 c. water | 1/3 c. uncooked wild rice |
| 1 can (14 1/2 ozs.) beef broth | |
In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until vegetables and rice are tender. Yield: 6 servings.
Sent in by Launa