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2 lbs Venison Stew Meat, 1 " cubes

1 lb Venison Hamburger

1 lb Venison Sausage (Hot)

5 ea Carrots, Chopped

6 ea Celery Stalks, Chopped

15 oz bag Frozen Cut Okra

28 oz can Tomatoes, Diced

8 oz pkg Mushrooms, Chopped

6 ea Bay Leaves

12 ea Cloves Garlic, Minced

6 Lg White Potatoes, Peeled & Cubed 1"

2 Lg Onions, Chopped

16 oz Beef Broth

16 oz Water

2 cups Flour

Salt & Pepper

Cooking Oil

Place enough oil in large skillet to cover bottom. Over high heat, brown stew meat after dredging in flour. Remove stew meat with a slotted spoon and place in stockpot with beef broth and 8 oz water. Brown hamburger meat and sausage in skillet. Salt and pepper to taste, then add to stockpot. Bring pot to boil and then reduce heat to simmer.

Add the rest of the ingredients to the pot except the potatoes and 8 oz water.

Return to boil and then reduce to simmer, cook for one hour. Add potatoes and simmer 30 minutes more. Turn off heat and let stew set for 30 more minutes keeping covered. At this time, check seasoning, remove bay leaves and check thickness. If more thickness is desired, add 1 cup flour to 8 oz cold water and stir thoroughly. Add slowly to pot while stirring. Ready to serve.

Serves 8 hungry people. Corn muffins make an excellent side.

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