Here’s a stew I put together tonight. I went with the “whatever-I-have-on-hand” concept and cooking without a recipe. That is really how I cook. I really don’t follow recipes and just do it by taste and my knowledge of what spices, sauces, and just flavors in general go together. Freestyle!

• 2 lbs of venison loin, cubed
• 5 stalks of celery, chopped
• 5 large carrots, chopped
• 8 medium sized Red Skinned potatoes, quartered or halved, depending on size
• 1 onion, quartered
• 5 bay leaves
• Ground Cumin
• Garlic Powder
• Salt & Pepper
• All Purpose flour
• Cooking oil
• 2 large cubes of beef bouillon ( 2 cups of beef broth)

1. In a large pot heat oil. Whisk in a 1/4 cup of all purpose flour until it turns a golden color to create a roux (usually done with butter and flour).
2. Add venison which has been coated with 1/4 cup of all purpose flour and brown meat.
3. Add chopped celery and carrots. Stir and cook for 3 – 5 minutes. Then add 4 boiling cups of water or enough to cover meat.
4. Add potatoes, quartered onion, bay leaves, and beef bouillon. Cook for 10 minutes on medium heat.
5. Add about 1 tsp of cumin, 1 tsp of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
6. Simmer on low to medium heat for 20 – 25 minutes or until meat and potatoes are tender.
7. Serve with bread.