2 lbs. venison - no fat
1 tbsp. butter
1/2 c. water
1 med. onion, cut up
3 stalks celery, cut up
1 c. red cooking wine
4 carrots, cut up
5 potatoes, cut up
1 c. sweet vermouth

Remove all fat from venison and cut into 1-inch cubes. Brown in butter in heavy skillet or Dutch oven. Add remaining ingredients and simmer until tender.