Back Forty Stew - cooking recipe

Ingredients

1 lb. venison, cubed
flour
1/2 c. shortening
4 to 8 garlic cloves
2 to 4 fresh jalapeno peppers
1/2 c. vinegar or dry wine
1 c. water
6 onions, quartered
5 carrots, chopped
5 potatoes
1/4 tsp. basil
1/4 tsp. thyme
1 can sweet peas, drained

Preparation

During hunting season this was a camp favorite.
It is easy to make and takes a couple of hours to simmer.