Venison Stew

Ingredients:

• 2 lbs. venison steak, cut into 1 1/2" cubes
• 2 tablespoons shortening
• 1 tablespoon Worcestershire sauce
• 1 garlic clove (or 1/4 tsp. garlic powder)
• 1 medium onion - cubed
• 1 or 2 bay leaves
• 1 tablespoon salt
• 1 tsp. sugar
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 1 beef bullion cube
• dash cloves
• 3 cups water

In a medium sized heavy fry pan, melt the shortening.  Fry the stew meat, at medium heat. When browned nicely, add the remaining ingredients. Transfer the browned and seasoned meat to a dutch oven or crock pot. Let simmer at a low heat for 2 hours,  350 for the oven, or low for the crock pot.

Peal 7 medium size potatoes, 3 or 4 carrots, add some baby onions.  Cook at a slow boil for 45 min. or until the carrots are tender.  (Optional: celery or rutabaga can also be added)

Make your gravy mixing (add 1/4 cup flour mixed with water into a thin paste). Boil for a few minutes and serve with a loaf of nice fresh bread.