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Ginger Venison Stew
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2 lbs. cubed venison roast or steak
10 small onions
10 baby carrots
1 1/2 tsp. salt
One half tsp. pepper
1 can stewed Italian tomatoes, drained
1 tsp. turmeric
1 tsp. cumin
1/2 cup oil
1 tbsp. sugar
1 clove garlic, chopped
4 tsp. powdered ginger
1 can onion soup
water as needed

Combine onions, turmeric, ginger, salt, and meat. Let stand 1 hour. Saute in oil in heavy frying pan. Add tomatoes, seasonings, vegetables and onion soup; cover and simmer 1 1/2 hours adding water (or wine) if the mixture gets too dry. Serve over rice.

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