venison stew

2 lbs venison, cut into bite-size pieces
4 large baking potatoes, cut into bite size pieces
1 lb baby carrots (1 bag)
2 Tbsp EVOO
2 Tbsp butter
2 tsp ground black pepper (divided)
1 tsp salt
1 tsp garlic powder (less if desired)
7 beef boullion cubes
12 cups water
1/4 c. cornstarch
1/3 c. skim milk

heat a large skillet over med-high heat. add the evoo & butter, and 1 tsp pepper to the pan. stir to mix well. add the meat & cook until done, about 20 minutes, until no longer red, stirring frequently. place other ingredients except cornstarch & milk, into large soup pot. add all contents of skillet (meat & drippings) to pot over med heat. stir well, cover & bring to boil. reduce heat to med low & simmer for 45 minutes. in a small bowl, combine cornstarch & milk until smooth. stir into pot to thicken the gravy. cook for about another 10 minutes, stirring often. Makes about 16 1-cup servings.

Serving Size: makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user CHRISRAPAVE1.