1 1/2 lb Lean venison, cut into cubes
Olive oil (no substitutes)
2 Onions; sliced
2 Potatoes; peeled and diced
2 Celery ribs; diced
2 Carrots; peeled and diced
Water
2 c Dry red wine
Salt and pepper; to taste
1/2 cl Garlic; mashed
Bay leaf
Pat meat dry with paper towels(it browns better). Brown cubes in
heavy iron pot in a few spoonsful of olive oil. Add onions and stir
until golden and limp. Add carrots, potatoes, and celery. Pour in red
wine. Add water to almost cover. Add garlic salt and bay leaf. Season
to taste with salt and pepper. Put lid on pot and simmer for about
2 hours or until meat is tender. If gravy cooks away, add a little
hot water.
