2 pounds venison, either shoulder, rump, or neck (the less tender cuts)
flour for dredging
salt and pepper, to taste
1/2 cup water
1 bay leaf
Roll the meat in seasoned flour and brown in a heavy iron pot. Add water and bay leaf and cover tightly, simmering over low heat until meat is tender, from 2 to 3 hours, depending on the cut. Add vegetables, such as turnips, onions, or carrots, during the last half hour.
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