Elk or Venison Stew

2 lbs. elk or venison, cut into 1" cubes

1/4 cup flour

2 tsp salt

1/4 tsp pepper

olive oil

2 cups wine

1 8 oz can tomato sauce

2 beef bouillon cubes

2 bay leaves

2 celery stalks, cut into 1" cubes

2 medium onions, quartered

2 cups baby carrots

5 potatoes, cut into cubes

1 cup green beans

1 cup sweet peas

2 Tbs flour

1/4 cup water

Coat the meat with flour, salt and pepper. Brown the meat in a dutch oven, when browned, add wine, tomato sauce, bouillon cubes, celery, onions, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 1-1/2 hours, or until the meat is tender.

Remove the bay leaves and add the carrots, potatoes, green beans and sweet peas. Cook until vegetables are done.

Mix flour with water, then add to the stew and cook until stew thickens, stirring frequently.

Serves 4 - 6