Venison Stew Recipe

• 1 pound boneless venison or possibly beef for stew, cut in 1/2" cubes
• 1 1/2 c. water
• 1 teaspoon salt
• 1/8 teaspoon coarsely minced grnd pepper
• 1/2 c. dry red wine
• 4 med. carrots, cut in thirds
• 2 med. potatoes, peeled & cubed (1 1/2 c.)
• 1 c. fresh or possibly frzn cranberries
• 1/2 c. minced onion
• 1 stalk celery, cut in julienne strips
• 1 clove garlic, chopped
• 2 tbsp. sugar
• 2 tbsp. Worcestershire sauce
• 1 1/2 teaspoon Hungarian or possibly regular paprika
• 2 whole cloves
• 1 bay leaf
• 1/2 c. cool water
• 1/4 c. rye flour
• Cooked wild rice

Directions