Wild Rice Venison Stew

• 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

1. In a large resealable plastic bag, combine flour and pepper. Add venison; shake to coat. In a Dutch oven, brown meat in batches in oil. Add water, broth and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. 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.

flour, pepper, canola oil, water, beef broth, beef bouillon granules, potatoes, onion, carrots, wild rice

Taken from www.tasteofhome.com/recipes/wild-rice-venison-stew/ (may not work)