1½ cups water
2 onion gravy mix packets
¼ tsp. ground thyme
3 tbsp. vegetable oil
6 carrots, cut into one-inch cubes
1 cup frozen peas or beans
½ cup beer (if you can spare it)
1 tbsp. brown sugar
6 medium parsnips, cut into one-inch cubes

Blend water, beer, gravy mix, brown sugar and thyme in a small bowl and then set aside. Remove all fat from venison and cut into one-inch pieces.

In Dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat and cover. Simmer until meat is tender for 1-1½ hours.  Stir occasionally.

Add Vegies and cook 20 minutes longer covered. Serves 6-8