3/8 lb. venison
salt and pepper to taste
flour
1/4 c. oil
1/4 c. hot water
1/2 tbsp. vinegar
1/2 c. chopped celery
1 carrot, diced
1 apple (tart), chopped
1/2 tbsp. lemon juice

Rub venison with salt, pepper and flour. Brown in hot oil, turning frequently. Add hot water. Cover tightly and cook for 2 to 2 1/2 hours or until tender, adding more water as it evaporates. Add remaining ingredients and cook for approximately 30 more minutes.