2 lbs. venison steaks, cut into 1/2 inch strips
Flour seasoned with salt and pepper
3 tbsp. cooking oil

Dip venison strips into flour and brown in heavy skillet.

3 potatoes
1 stalk celery
1 green pepper
1 onion
3 carrots

Slice above vegetables approximately 1/4 inch thick.

1 clove garlic, minced (2 cloves if you like garlic)
1/2 tsp. marjoram
1/2 tsp. oregano
3 beef bouillon cubes with 3 cups of water
3 tbsp. flour

Place meat in casserole, sprinkle with marjoram, oregano, and garlic. Add all vegetables. Combine bouillon with flour, add to dripping in skillet and bring to a boil, stirring. Pour mixture over meat and vegetables. Cover and bake at 350 degrees for 1 1/2 hours or until tender.