2 lbs. boneless venison, cut in 1/2 inch cubes
1/2 c. flour
4 carrots, cut in 1/2 inch slices
2 (10 1/2 oz.) cans beef broth, undiluted
1/4 c. bacon, drippings
2 c. red wine
2 bay leaves
1 (10 1/2 oz.) can French onion soup (undiluted)
1 lg. onion, coarsely chopped
1 lg. green pepper, coarsely chopped
1/4 tbsp. salt
1/4 tbsp. pepper

Dredge venison in flour, brown in hot bacon drippings in a large Dutch oven. Add remaining ingredients, reduce heat and simmer 2 hours. Remove bay leaves before serving. Eat with rice or biscuits.