2 lbs. venison, cut into 1/2 inch cubes
1/2 c. all purpose flour
1/4 c. bacon drippings
4 carrots, cut in 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 and pepper

Dredge venison in flour and brown in hot bacon fat, add remaining ingredients and cover. Reduce heat and simmer 2 hours. Remove bay leaves before serving.