Venison Stew

Yield: 6 servings
1 lb venison [cubed]
2 tb oil
6 c water
1 c onions [chopped]
1 c peas
1 c green beans
4 lg potatoes [peeled & chopped]
1 1/2 c carrots [sliced]
1 c corn
1 ts salt
1/4 ts pepper
2 bay leaves
3 tb cornstarch
1 c cold water
1) Brown the venison in the oil in a stock pot then drain... 2) Add
the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking
over med. heat for 45 min. to an hour or `til the meat and veggies are
tender... 3) Combine the cornstarch and the remaining water in a small
bowl, and stir into the stew `til thickened, stirring constantly... 4)
Remove and discard the bay leaves... Serve...