finding new ways to cook Bambi

Hey, I just made a bowl of hearty, chunky venison soup/stew. You could serve it over noodles or rice, but we just ate it straight up. I didn't follow any particular recipe, I just made it up as I went along. If you want to add or delete anything, have at it!

1 to 2 pounds of ground meat (I used deer this time)
14 oz. can of reduced sodium chicken broth (or beef broth)
8 oz. of chicken (or beef) stock
8 oz. of vegetable stock
15 oz. can of whole kernel corn (do not drain)
14 oz. can of stewed tomatoes (do not drain)
1 can of condensed reduced sodium cream of mushroom soup
1/2 onion, diced
2 or 3 carrots, diced
2 or 3 baking potatoes, cubed
2 bay leaves
3 cubes of chicken (or beef) bullion
2 teaspoons of flour
1/2 cup of water

(I forgot to add chopped celery, so you could do that, as well)

Combine all ingredients (except ground meat, flour, and water) in a large pot, cover, and bring to a boil. Reduce heat to a simmer and stir occasionally.

As soup simmers, brown the ground meat in a large saucepan. Do not drain (unless you're using very fatty beef - then drain some, but leave a little in pan). With a slotted spoon or spatula,
place the meat into the soup and stir to mix well.

While saucepan is still hot, add flour and water to remaining residue from the browned meat. (depending on how much residue and fat was left from browning, your amounts of flour and water may vary). Stir/whisk until it mixes into a semi-thick sauce. Pour and stir sauce into soup.

Continue to simmer until vegetables are tender. Serve hot over rice, noodles, or all alone in a bowl.

Enjoy!