Add the oil to a suitable sized, heavy pot and heat on a medium setting. Once the oil is hot, add the onion and cook it for about 5 to 7 minutes until it is limp. Add the cubed venison and cook it until it is browned, stirring continuously. Add the crushed tomatoes, bay leaves, and dark beer (Shiner Bock preferred) and then heat to a low boil; reduce heat, cover and simmer for 1 hour. Add the potatoes, carrots, celery, bell pepper and continue simmering for about 2 more hours, until the meat is tender. Remove the bay leaves, add the canned corn, kidney beans and black pepper, red pepper and stir well. Taste to check for desired seasoning levels and adjust as needed. Bring up to serving temperature if eating immediately. If storing for later use, remove from heat and portion into smaller containers for quick cooling and/or freezing.

(I cook with little to no salt added to my recipes for health reasons, but feel free to add it to your as you desire. You can always add salt at the table, but you cannot take it away.)

This should yield 10 each 12 oz servings, or almost a gallon of stew.

tested 12/3/08