Venison Stew - cooking recipe

Ingredients

1/4 c. bacon drippings
2 lb. boneless venison stew meat
1 onion
1 carrot
1 stalk celery
1/4 lb. fresh mushrooms
1 tsp. sugar
3 medium potatoes
2 cans beef broth
1 c. Port wine
2 Tbsp. Worcestershire sauce
pinch of grown cloves

Preparation

Heat the fresh bacon drippings in a Dutch oven.
Slice onions and saute until brown on all sides.
Then add fried onions and rest of ingredients.
Cover and cook over slow heat for 3 1/2 hours.
If stew gets too thick, add more beef broth.