Wild Rice Venison Stew 27 Feb 13

1/3 cup flour
1/2 tsp pepper
1-1/2 pounds venison, cut into 1 inch cubes
2 tbsp canola oil
2-3/4 cups water
1 – 14-1/2 oz can beef broth
1/2 tsp beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut up
2 medium carrots, cut up
1/3 cup uncooked wild rice

In a large resealable plastic bag, combine flour and pepper. Add venison and shake to coat. In a Dutch oven, brown meat in oil. Add water, broth and bouillon; bring to a boil. Reduce heat, cover and simmer for 1-1/4 hours. Stir in potatoes, onion, carrots and rice. Return to boil. Reduce heat, cover and simmer for 30-40 minutes or until vegetables and rice are tender.