2 1/2 lbs. lean venison
1 c. buttermilk
1/2 c. red wine vinegar
3 bay leaves
1/2 tsp. whole black peppercorns
2 tbsp. cooking oil
1 clove garlic, minced or pressed
1 med. onion, chopped
1/2 c. dry red wine, optional
1 med. red pepper, diced
1 tsp. salt
1/4 c. all-purpose flour
1/2 c. beef broth, water or red wine
1/2 c. sour cream

1. Cut venison into 2 inch cubes. Put into bowl along with buttermilk and vinegar. Add bay leaves and pepper. Mix together. Cover and refrigerate 8 hours or longer.

2. Drain marinade; reserve. Dry meat cubes on paper toweling.

3. Heat oil and garlic in skillet. Brown meat without crowding. Put into 2 quart casserole with lid.

4. Add onion to pan. Brown. Pour over meat. Add wine to pan; scrape brownings. Pour over meat. Add red pepper and marinade.

5. Cover. Bake in slow oven at 300 degrees for 1 hour. Check tenderness of meat. If necessary, recover, bake up to 2 hours longer.

6. Mix salt, flour and broth, water or wine. Drain juices from meat. Heat to boiling. Add flour mixture. Cook until thickened.

7. Stir into meat along with sour cream.

Tips: You may substitute cubed lamb or beef for the venison.

Good served with: Cooked noodles, butter-steamed red cabbage or Brussels sprouts and tossed green salad, dark bread.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but use only 3/4 cup broth, water or wine.