2-3 pounds venison cubes
1 tablespoon salt
2 tablespoons Worcestershire sauce
2 teaspoons Liquid Smoke
4 medium potatoes, cubed
6 medium carrots, sliced
4 stalks celery, chopped
2 teaspoons minced garlic
4 tablespoons olive oil
1 envelope Lipton Onion Soup Mix
6 cups water
3 tablespoons cornstarch
Rinse venison and pat dry. Heat oil in Dutch oven to medium high. Rub meat with salt, half of Liquid Smoke and Worcestershire sauce. Brown meat until all the liquid is absorbed. Add water, soup mix and garlic, then let simmer for 1 1/2 hours. Add potatoes, carrots, celery; simmer until tender. Just prior to serving, add remaining Liquid Smoke. Spoon about 1/2 cup of the broth out and put into a jar, let cool a while. Add cornstarch and shake until smooth. Stir mixture back into broth to thicken.
from the kitchen of Arlan
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