Deer Stew - cooking recipe

Ingredients

1 lb. deer meat
red wine
3 medium onions
1 lb. tomatoes
4 stalks celery
1/2 green pepper, chopped
5 or 6 white potatoes
salt and pepper to taste
garlic
1 Tbsp. brown sugar
1 1/2 c. V-8 juice
1 c. mushrooms, chopped
flour

Preparation

Use about a pound of deer meat.
Cut the meat from the bones and into pieces about 1-inch cube or just larger.
Marinate the meat, covered, in a container in the refrigerator for 3 to 5 days. The marinade may be cooking wine, red drinking wine or vinegar. (If cooking wine is used, remember spices are already in the wine and will have an offset on the finished product.)
The tougher the meat, the longer it must be marinated.
Be sure to turn or shake the meat in the a.m. and p.m.
Remove the meat after soak and flour it heavily.
Brown the meat in a frying pan with 1 medium chopped onion.
Place the meat in a crock-pot or stew pot.
Add 2 medium chopped onions, 1 pound tomatoes (fresh or canned), 4 stalks celery, 1/2 green pepper (chopped) and 5 or 6 chopped white potatoes.
Salt and pepper to taste.
Add garlic, a tablespoon brown sugar, 1/2 cup V-8 juice, 1 cup of the marinade and 1 cup chopped mushrooms.
The stew must be cooked slowly for 8 or more hours depending on the heat and the type pot used.
Add Bermuda rum or sherry and peppers to taste in each serving.