1/2 cup Flour
Salt, Sage
1 Tbs. Of each of the following: onion powder, garlic powder, and season salt, Sage.
2 Lbs. Of Venison or Elk, cut into cubes
2 Tbs. Vegetable Oil
1 lb. Carrots, cut into 1 in. chunks
5 Large Idaho Potatoes, Cut into cubes
1 Med. onion cut into chunks
Salt & Pepper to taste

Put the flour & the seasoning in a bowl & mix together. Dredge the meat in the mixture. Brown the meat in vegetable oil in a 12-inch Dutch oven & then add the veggies. Cover the mixture with water to the top of the ingredients. Cook with 8 briquettes on the bottom & 15 briquettes on the top until the spuds & carrots are tender to a fork, about 45 minutes. To thicken the broth, add some of the flour mixture to your liking. Salt & Pepper to taste.