Instructions: In Dutch oven or deep cast-iron pot, heat oil; add venison, and brown well on all sides. Add onions, seasonings, bouillon cube and 2 1/2 cups water; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. Add carrots to venison and cook 5 minutes. Then add zucchini, apricots and sugar; continue cooking 10 more minutes or until vegetables are tender. Remove bay leaf and discard.

Blend flour and 1/4 cup water until smooth. Gradually stir this into stew liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute. Serve over hot rice or noodles.

This recipe yields 5 to 6 servings.

Comments: On a cold winter day nothing hits the spot like a hearty stew. Venison, cut into one-inch cubes, is ideal for stews, as it is void of fat and results in tender eating. Many stews provide a whole meal in one which is an added bonus!

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