2 lbs. deer meat
3 tbsp. butter
3 tbsp. hot sherry
1 Spanish onion
12 lg. mushrooms
1/2 tsp. crushed marjoram
4 cloves crushed garlic
2/3 tbsp. parsley, chopped
1 tsp. tomato paste
1 c. beef broth
3 tbsp. flour
1 1/2 c. red wine
6 lg. potatoes

Cut deer meat into large pieces, brown quickly in butter. Add hot sherry. Remove meat from pan. Place onions in pan and brown quickly. Cut each mushroom into 3 pieces, add to onions, cook for 1 minute. Add tomato paste, stirring until smooth. Add beef broth and 1/2 cup red wine. Add browned meat and herbs, cook slowly until tender. About 2 hours.

Add remaining red wine while cooking. Boil the potatoes and cut them up, add to the stew about 20 minutes before serving.