Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  garlic-flavored olive oil
                        or
  1         tablespoon  garlic-flavored vegetable oil
  1              pound  venison to round steak -- cut in 1/2" cubes
  6               cups  beef or venison stock
  1                cup  chopped onion
  2        tablespoons  worcestershire sauce
  1           teaspoon  dried thyme leaves
  1                     bay leaf
     1/2      teaspoon  dried marjoram leaves
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground pepper
  2               cups  cubed peeled sweet potato -- 1/2-inch cubes
  1            package  frozen mixed vegetables
     1/2           cup  corn kernels
     1/3           cup  all-purpose flour
     1/2           cup  water

Preparation:

In 6-quart Dutch oven or stock pot, heat oil over medium-high heat. Add venison. Cook 4 to 6 minutes, or until meat is no longer pink. Stir frequently. Drain. add stock, onion, Worcestershire Sauce, thyme, bay leaf, marjoram, salt, and pepper. Bring to a boil over high heat. Cover. Reduce heat to medium-low. Simmer for 30 minutes. Stir in sweet potato, frozen vegetables and corn. Bring to a boil over medium-high heat. Mix flour and 1/2 cup water to form a paste. Gradually blend flour paste into soup. Reduce heat to medium-low. Cover. Simmer 10 to 12 minutes, or until vegetables are tender. Stir occasionally. Remove and discard bay leaf.

Nutritional Information:

421 Calories (kcal); 2g Total Fat; (3% calories from fat); 15g Protein; 92g Carbohydrate; 0mg Cholesterol; 1459mg Sodium