Tim'S Stew - cooking recipe

Ingredients

3 lb. elk or deer
flour
salt and pepper
2 large onions
4 to 5 stalks celery
carrots
potatoes
rutabaga

Preparation

Dredge meat in flour, salt and coarsely ground pepper.
Brown in 3 tablespoons lard or beef fat heated pan.
Add large onion and celery (diced).
After browned well, cover with water and simmer slowly 3 to 4 hours (in winter, simmer on top of wood stove).
One and one-half hours before serving, add diced carrots and potatoes. Serve with biscuits and salad.