|Venison stew meat||2 Pound, cut into pieces|
|Water||8 Cup (128 tbs)|
|Cilantro||3⁄4 Bunch (75 gm), chopped (1 Small Bunch)|
|Garlic||4 Clove (20 gm)|
|Onion||1 Small, chopped|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Wild rice/Brown rice||1⁄2 Cup (8 tbs)|
Combine venison, water, salt, pepper, bay leaf, cilantro, garlic and onion in stockpot; mix well.
Simmer for 3 hours, stirring occasionally.
Stir in flour, carrots, celery and rice.
Cook for 30 minutes or until rice is tender, stirring occasionally.
Discard bay leaf.
Ladle into soup bowls.