2-3 pounds venison roast

2 (10Z\x-ounce) cans beef broth

1½-2 pounds potatoes, cubed

3 or 4 onions, quartered

8 ounces baby carrots

Salt and pepper, to taste

Worcestershire sauce, to taste

Cut roast into 1-inch cubes. Combine in a Dutch oven with broth. Simmer until meat is nearly tender.

Preheat oven to 350 degrees. Add potatoes, onions and carrots to the pan and season with salt, pepper and Worcestershire sauce. Cover and bake for 1 hour or until vegetables are very tender.

Makes 6 to 8 servings.

From "Wild Fare & Wise Words: Recipes and Writing from the Great Outdoors," edited by Jim and Ann Casada; published by the S.C. Outdoor Press Association (2005)

Nutritional information per serving: Calories, 397.4; protein, 56.7 grams; carbohydrates, 25.4 grams; total fat, 6.4 grams; cholesterol, 191.1 milligrams; saturated fat, 2.1 grams; dietary fiber, 3.3 grams; sodium, 691.2 milligrams; sugar, 5.6 grams; vitamin A, 425.5 retinol equivalents; vitamin C, 26.5 milligrams; calcium, 43.5 milligrams; iron, 8.9 milligrams; alcohol, 0 grams