Deer Stew

• 2 Tbsp. salad oil
• 6 lb. deer meat, cut into 1-inch pieces
• 1 large onion, sliced
• 1/2 c. white vinegar
• 1 Tbsp. salt
• 1 tsp. sugar
• 4 large potatoes, cubed
• 10 small white onions
• 1/4 c. all-purpose flour

1. In an 8-quart Dutch oven over medium heat in oil, cook deer meat, a few pieces at a time, until well browned on all sides. Remove meat as it browns; set it aside.
2. In drippings, cook sliced onion until lightly brown, about 3 minutes.
3. Return meat to oven; add 1/4 cup water, vinegar, salt and sugar and heat to boiling. Reduce heat to low; cover and simmer 2 hours, turning meat occasionally and adding more water if needed.
4. Add vegetables and continue cooking 1 1/2 hours until meat and vegetables are fork-tender.
5. Remove meat and vegetables to warm platter.
6. Skim fat from pan liquid.
7. In a cup, blend flour and 1/2 cup water until smooth; slowly stir into hot liquid in Dutch oven.
8. Cook over medium heat, stirring, until mixture is thickened.
9. Serve gravy over meat and vegetables.

salad oil, deer meat, onion, white vinegar, salt, sugar, potatoes, white onions, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915236 (may not work)