Venison Vegetable Stew

• 3 bacon strips
• 2 lb. venison, cut in 1-inch cubes
• 2 large onions
• 3 1/2 c. water
• 1 can tomato sauce (small)
• 1 envelope dry onion soup mix
• 1 bay leaf
• 2 tsp. Italian dressing
• 7 medium carrots, cut up
• 7 medium potatoes
• 3 Tbsp. flour
• 4 stalks celery

1. In Dutch oven cook bacon; crumble and set aside.
2. Cook venison and onions in drippings until brown.
3. Add 3 cups water, tomato sauce, soup mix, bay leaf and Italian dressing.
4. Bring to a boil. Reduce heat and cook 1 1/2 hours or until meat is almost done.
5. Add carrots, celery and potatoes.
6. Return and cook 45 minutes to 1 hour until vegetables are done.
7. Combine flour and 1/2 cups water; stir and cook until thickened.
8. Remove bay leaf.
9. Add bacon.
10. Also good with moose meat.

bacon strips, venison, onions, water, tomato sauce, onion soup, bay leaf, italian dressing, carrots, potatoes, flour, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789550 (may not work)