Venison Stew

2 lbs venison stewing meat, cut into 2 inch cubes

Salt and pepper to taste

1 large onion, chopped

3 tbsp vegetable oil

1 cup water

1 tsp Worcestershire sauce

2 cups tomato juice

2 tbsp flour

1 red pepper

Put meat, water and red pepper in a dutch oven or heavy kettle.

Cover; simmer for about 2 hours, or until tender. Add onion and salt;

continue cooling. Heat vegetable oil in skillet; add flour; stir over low

heat until browned. Gradually stir in tomato juice and worcestershire

sauce; cook over low heat stirring constantly, until thickened and

smooth. Pour over meat. Cover; simmer for 1 hours.