Iron or magnalite pot
3 to 5 lb. venison roast
8 oz. wine vinegar
1 c. Crisco oil
2 lg. onions, chopped
3 stalks celery, chopped
1 lg. head of garlic to stuff roast
2 c. flour
Salt and pepper to taste
1 lg. bell pepper, chopped
Water

Put roast in a pan or bowl that is deep so you can pour 8 ounce wine vinegar over roast and cover it with water. Refrigerate overnight.

Heat pot with oil. Roll roast in flour and brown well. Add all other ingredients and brown lightly. Pour about a cup of water over roast, cover and let simmer until tender. Keep adding a little water at a time if you see the roast is drying up. Serves 6.