2 lbs. deer stew meat
1/2 c. flour (seasoned with 1 tsp. salt and pepper)
3 tbsp. bacon grease
1 can tomatoes (2 1/2 size)
3 carrots (sliced 1/4 inch)
2 celery stalks (coarse chop)
2 onions (quartered)
4 potatoes (peeled, cubed)
1 lg. bay leaf
1 tsp. thyme
2 tsp. salt
2 tsp. pepper

Coat deer with seasoned flour. In Dutch oven brown deer in bacon grease. Stir in tomatoes, cutting up with spatula or knife. Add carrots, celery, onions, potatoes and spices.

Preheat oven to 350 degrees. Over medium heat, bring stew just to a boil. Cover and bake in oven for 1 1/2 hours or until meat and vegetables are tender. Remove bay leaf prior to serving.