2 lbs. boneless venison, cut into 1/2 inch cubes
1/2 c. all-purpose flour
1/4 c. bacon drippings
4 carrots, cut into 1/2 inch slices
2 (10 1/2 oz.) cans beef broth, undiluted
2 c. red wine
2 bay leaves
1 (10 1/2 oz.) can French onion soup, undiluted
1 lg. onion, coarsely chopped
1 lg. green pepper, coarsely chopped
1/4 tsp. salt
1/4 tsp. pepper
Hot cooked rice or biscuits (optional)

Dredge venison in flour; brown in hot bacon drippings in a large Dutch oven. Add remaining ingredients except rice; cover, reduce heat, and simmer 2 hours. Remove bay leaves before serving. Serve over rice or biscuits, if desired. Yield: 2 1/2 quarts.