2 lbs. venison, cut in 1 inch cubes
4 tbsp. bacon drippings
Water
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 c. chopped onion
4 med. potatoes, cut in cubes
6 med. carrots, sliced
1 green pepper, chopped
2 c. sliced celery
3 tbsp. all purpose flour
1/4 c. cold water

Brown venison cubes in hot bacon drippings in heavy Dutch oven. Add water to cover, seasonings, and onion. Cover and simmer for about 2 hours. Add potatoes, carrots, pepper, and celery and cook about 20 minutes or until vegetables are tender. Taste and add more seasonings, if desired.

Dissolve flour in 1/4 cup cold water and stir into stew. Cook about 5 minutes and serve hot. Yield: 8 servings.