• Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.
• Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt and pepper.
• Brown the meat in a hot, greased iron skillet or Dutch oven.

Then add:

• 5 stalks of celery (diced)
• 3 small onions (diced)
• 2 cups of stewed tomatoes
• 2 teaspoons of Worcestershire sauce

1. Cover and simmer until the meat is tender.
2. Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor.
3. Serve over rice, flat noodles or fried potatoes.