Ingredients

2 pounds cubed venison
flour
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
2 large potatoes, cut in 1/2-inch cubes
2 large turnips, cut in 1/2-inch cubes
1 sweet bell pepper, chopped
2 cloves garlic, minced
2 tablespoons flour
1 tablespoon seasoned salt
1/2 teaspoon basil
2 1/4 teaspoons pepper
2 teaspoons parsley, chopped
2 cups water
1/2 cup beef bouillon
1 jalapeno pepper, seeded and chopped fine

Directions

Dredge venison in flour; saute until browned. Add onions, celery, carrots and garlic. Saute until onions are transparent. In a larger pot, add all ingredients and simmer for about 2 hours. Add more flour for thicker stew if desired. Makes 8-10 servings.

Each serving contains 221 calories; 6 gm fat; 361 mg sodium; 95 mg cholesterol.