Braised Venison

1 1/2 lb shoulder or rump of vension, cubed

4 tbvsp flour

2 tbsp cooking oil

2 medium onions, finely chopped

1/2 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1/2 (6 oz can) tomato paste

2 cups beef broth

1 t5sp chili powder

1 bay leaf

4 oz can buttor or sliced mushrooms, drained

Preheat oven to 325 degrees. Heat oil in a heavy kettle or Dutch oven;

brown meat well. Add onions, thyme, salt and pepper; cook until onions

ar limp. Add tomato past, broth, chili powder and bay leaf; mix well.

Cover; cook in preheated oven for 1 hour, or until almost tender.

Add mushrooms; cover; cook for 30 more minutes.