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Buck and Bourbon Stew

1 pound Venison Chunks
2 -3 potatoes, cut into bite size pieces
2 - 3 carrots, cut into bite size chunks
2 onions, cut into quarters
2 cloves garlic, minced
3 tbs olive oil
1 cup bourbon
Water, to cover

In a large dutch oven, sear venison on all sides.  Add garlic, and stir until you can smell the garlic aroma.

Add water to cover the meat and simmer for approx. 2 hours.  Add the veggies and more water if necessary to cover all.  Simmer until veggies are tender.

Add bourbon and simmer uncovered for another thirty minutes.

Serve with hot bread.

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