Vegetable Venison Stew

1 lb. venison, cubed

1/2 cup butter

1 onion, chopped

1 cup flour

2 cans chicken broth

1 can beef broth

1 can green beans

1 can corn

1 can peas

1 can carrots

(if you’d rather use mixed frozen veggies, those work well too.  I’ve done it both ways.  Or just add your favorite veggies)

4-5 potatos, peeled and cubed

salt and pepper to taste

1 garlic clove, chopped

*In a large pot, melt butter over medium heat.  Add venison and onion.  Cook until meat is browned.  Add flour and whisk thourghly.  While whisking, add chicken and beef broths.

*Add garlic.

*Add potatos and veggies.

*Reduce heat and let simmer on low for 2 hours.  Add salt and pepper to taste.

Add rolls or biscuits as a side dish for the perfect fall or winter supper.