Deer, Elk Or Antelope Stew

• 2 lb. deer, elk or antelope, cut into 1 1/2-inch cubes
• 1/2 c. vinegar
• 1 1/2 c. dry white wine
• flour
• 2 Tbsp. bacon drippings
• salt to taste
• pepper to taste
• 1 medium onion, finely chopped
• 3 stalks celery
• 4 Tbsp. finely chopped parsley
• 2 carrots, finely chopped
• 1/4 tsp. dried thyme
• 1 1/2 c. beef broth
• 3/4 lb. fresh mushrooms, washed, dried and sliced
• 1 can pitted black olives, drained and sliced

1. In dish with
2. cover,
3. marinateteat in vinegar and 1/2 cup dry
4. wine
5. overnight
6. in
7. refrigerator.
8. Drain thoroughly. Dry with paper towel.
9. Dredge meat in flour.
10. In heavy skillet with tight fitting
11. lid,
12. melt
13. bacon
14. drippings or shortening over medium-high heat.
15. Brown
16. meat
17. ontll
18. sides.
19. Sprinkle with salt and pepper
20. to taste.tdd onion.
21. Saute until limp. Stir in celery, parsley,
22. carrots, thyme, 1/2 cup wine and 3/4 cup beef broth.
23. Cover.
24. Simmer
25. over
26. low heat for 2 hours or until meat is tender.tdd remaining 3/4 cup consomme or broth during cooking.
27. Add
28. mushrooms,
29. olives and remaining 1/2 cup wine and simmer 40
30. minutes more; thicken liquid with 1 tablespoon flour.

deer, vinegar, white wine, flour, bacon drippings, salt, pepper, onion, stalks celery, parsley, carrots, thyme, beef broth, fresh mushrooms, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041677 (may not work)