Instructions: Preheat oven to 350 degrees.

Place a 10- by 16-inch Reynolds Oven Bag in a 2-inch deep roasting pan. Combine dry mix, flour and seasonings and add to bag. Then add venison cubes, gently turning bag over and over to coat meat with dry mixture. Spread meat cubes flat in a single layer before pouring in liquid. Close bag with nylon tie and make 6 half-inch slits in top of bag. Cook for 1 1/2 hours or until tender.

This recipe yields 4 to 6 servings.

Comments: When butchering deer meat, keep two containers - one for scraps for grinding and the other for stewing pieces. The two front legs of a deer provide excellent stew meat. After cutting roasts or steaks off the two hindquarters, youll find plenty of meat on the lower part of each leg which can be used for stews. Also, keep the deer neck. This meat, boned out, will give you several pounds of more tender stewing meat.

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