Venison Vegetable Stew!

• 2 lbs ground deer meat (or 1 quart if home canned)
• 4 ounces margarine
• 2 medium onions, coarsely chopped
• 1 lb sliced mushrooms (or 1 pint if home canned)
• 8 ounces snap peas
• 1 quart beef stock
• 6 medium carrots, scraped and cut (or 1 pint if home canned)
• 8 medium potatoes, peeled and cut (or 1 pint if home canned)
• 1 garlic clove
• 1 tablespoon brown sugar
• 1 tablespoon coarse salt
• 1 teaspoon ground black pepper
• 4 cups flour

1. Melt margarine in a Dutch oven.
2. Brown meat on all sides.
3. Add mushrooms and onions, sauteing until barely browned.
4. Add beef stock, vegetables, garlic, brown sugar, salt, and pepper.
5. Simmer slowly until everything is very tender, adding water to keep juice covering stew.
6. When done, add flour to small bowl and enough water to make a smooth paste.
7. Then add enough water to make the paste thin enough to pour.
8. Pour into stew, while gently stirring.
9. Heat enough to thicken the gravy and serve.

ground deer meat, margarine, onions, mushrooms, peas, beef, carrots, potatoes, garlic, brown sugar, coarse salt, ground black pepper, flour

Taken from www.food.com/recipe/venison-vegetable-stew-522184 (may not work)