Wild Rice Venison Stew

By á-6055

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 1-1/2 pounds venison, cut into 1-inch cubes
• 2 tablespoons canola oil
• 2-3/4 cups water
• 1 can (14-1/2 ounces) beef broth
• 1/2 teaspoon beef bouillon granules
• 2 medium potatoes, peeled and cubed
• 1 medium onion, cut into wedges
• 2 medium carrots, cut into 3/4-inch pieces
• 1/3 cup uncooked wild rice

Preparation

Step 1

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 for 30-40
minutes or until vegetables and rice are tender.