Venison Garbanzo Bean Stew
2 lbs. Dried garbanzo beans
10 Cups Water
4 lb. venison, cut into 1-inch cubes
1 small Onion, chopped
1 tsp. Salt
1/2 tsp. White pepper

Soak the garbanzo beans overnight in twice their volume of water.
The beans will absorb much of the water and swell in size.

The following day, drain and rinse the beans under cold running water.
Place the beans in a large pot with the 10 cups of water.
Bring to a boil over high heat, reduce the heat to low, and simmer,
uncovered, 1 1/2 hours, stirring occasionally to prevent burning.

Add the meat, onions, salt, and pepper, stir well and continue
cooking another 2 hours until the meat is tender and the beans are fully cooked.