2 Tbsp vegetable oil
1/2 cup Bisquick baking mix
2 lbs venison stew meat, cut into 1″ pieces
1/4 tsp ground black pepper
2 cups hot water
3 med potatoes, pared and cut into 1″ cubes
1 med onion, sliced and cut into pieces
4 carrots, pared and sliced into 1/4″ slices
1 cup cabbage, torn into bit-sized pieces
2 tsp beef bouillon granules
1 cup hot water
Heat oil in Dutch oven until hot. Mix baking mix and pepper; coat beef. Cook and stir venison in hot oil until well browned. Add 2 cups hot water. Heat to boiling; reduce heat. Cover and simmer 2 hours, stirring occasionally.
Meanwhile, put cut vegetables and 1 cup water in covered casserole. Microwave on high for 30 minutes, stirring every 10 minutes. Add partially cooked veggies and the liquid to the venison and gravy mixture, in addition to the bouillon, the additional cup of hot water and bayleaf. Heat to boiling; cover and simmer at least 1 hour, stirring occasionally. As always, the longer it all simmers together, the better it taste.