3-4 lb. venison (shoulder, rump, round)
5 whole carrots
5 whole potatoes
5 whole onions
Turnips, if you want
Celery, if you want
Salt, pepper and seasonings

Dredge meat with flour, salt and pepper and brown in fat. Braise the meat for 2-3 hours over a very low heat. When the meat is tender, add vegetables and cook until vegetables are done.