If the butcher doesn't wrap up packages of stew meat, then use a small roast cut into 2-inch cubes for this recipe.

• Brown venison in oil in a large Dutch oven. Combine beef bouillon, beer, gravy mix, oregano, bay leaf, garlic, and onions. Bring to a boil, cover, and reduce heat to a simmer for 1 hour.

• Peel and cut up potatoes and carrots. Add to stew and simmer for another 30 minutes or until vegetables are fork tender.

• Remove bay leaf. Serve in bowls with rustic bread on the side to sop up all of the wonderful broth.