2 lbs venison stew meat, cut into 1 inch cubes
3 tbsp vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 tsp salt
1/2 tsp ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tbsp beef bouillon granules
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place venison in the saucepan and cook until evenly brown.Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
Dissolve the bouillon into the venison mixture. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 degrees C)
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the venison mixture. Brush outside of the pumpkin with remaining oil.
Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.