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1 1/2 lbs. lean venison(cut into cubes)
olive oil (no substitutes)
2 onions(sliced)
2 potatoes(peeled and diced)
2 stalks celery(diced)
2 carrots(peeled and diced)
water
1 pint dry red wine
salt and pepper to taste
1 clove garlic(minced)
1 bay leaf.
Pat meat dry with paper towels(it browns better). Brown cubes in heavy iron pot in 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.
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