2 lbs. venison, cubed
2 tb. corn oil
6 cups boiling water
1/4 tsp. garlic powder
2 tsp. salt
1/4 tsp. pepper
2 tb. flour
1 tsp paprika
4 medium carrots (chunked)
4 med potatoes, pared and chunked
1 med. rutabaga, chunked
1 lg. onion, diced
Place 2 tb. oil in heavy pot and heat. Add venison that has been tossed in all of the dry ingredients. Cook over low heat, stirring frequently until well browned. Add 6 cups boiling water. Cover and bring to a boil over high heat. Cover and simmer 2 to 3 hours. Add vegetables. Cook until vegies are tender. If you like the gravy thicker, stir in 2 tb. flour dissolved in 1/2 c. water.