In a heavy bottom saucepan or pot, add the quart of water and boullion
cubes. Heat until boullion is dissolved. Cover and reduce heat to
simmer.
Meanwhile, heat the oil in a frying pan and brown the venison. When
browned, add the onion, peppers, garlic and seasonings and cook until
vegetables just start to brown. Add 2 tablespoons of water and deglaze
the pan. Dissolve the flour in the other 2 tablespoons of water, add to
the venison and cook 1 minute or until thickened.
Add the beans and venison mixture to the water and simmer for one
hour or until reduced and thickened.
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