2 lbs. venison stew meat (I use a deer roast)
1 (10 oz.) pkg. green peas, (frozen)
1 c. onions
3 med. potatoes
3 med. carrots
1/2 c. red wine
3 tsp. flour
1 bay leaf
Dash of meat tenderizer
1 tsp. salt
1 tsp. pepper

Preheat oven to 275 degrees. Mix all ingredients in a 3 quart casserole or Dutch oven. Cover and bake 4 to 5 hours or until meat is tender when pierced with a fork.