2 large onions, diced
4 cloves minced garlic
4 lb. cubed venison
2 to 3 cans beef broth
1/2 tsp. sage
1/2 tsp. allspice
1 1/2 tsp. Worcestershire sauce
1 stick diced celery
1 c. red Port wine
1 can mushrooms (small; optional)
1 tsp. oregano
1 tsp. parsley
1 tsp. Italian seasoning

Brown onions, garlic and venison. Cover with beef broth. Add all other ingredients. Cover and simmer until meat is tender. Add carrots and potatoes to broth and cook until done.