INGREDIENTS:

• Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.

• Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt and pepper.

• Brown the meat in a hot, greased iron skillet or Dutch oven.

Then add:

• 5 stalks of celery (diced)

• 3 small onions (diced)

• 2 cups of stewed tomatoes

• 2 teaspoons of Worcestershire sauce

Directions:

Cover and simmer until the meat is tender. Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor. Serve over rice, flat noodles or fried potatoes.