Venison Stew
3 pounds venison stew meat
3 tablespoons vegetable oil
1 1/2 cups water
1/2 cup beer
2 envelopes
onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Makes six servings.

Recipe from Blue Bonnet Venison Farms Recipes