Deer Stew - cooking recipe

Ingredients

2 Tbsp. salad oil
6 lb. deer meat, cut into 1-inch pieces
1 large onion, sliced
1/2 c. white vinegar
1 Tbsp. salt
1 tsp. sugar
4 large potatoes, cubed
10 small white onions
1/4 c. all-purpose flour

Preparation

In an 8-quart Dutch oven over medium heat in oil, cook deer meat, a few pieces at a time, until well browned on all sides. Remove meat as it browns; set it aside.
In drippings, cook sliced onion until lightly brown, about 3 minutes.
Return meat to oven; add 1/4 cup water, vinegar, salt and sugar and heat to boiling. Reduce heat to low; cover and simmer 2 hours, turning meat occasionally and adding more water if needed.
Add vegetables and continue cooking 1 1/2 hours until meat and vegetables are fork-tender.
Remove meat and vegetables to warm platter.
Skim fat from pan liquid.
In a cup, blend flour and 1/2 cup water until smooth; slowly stir into hot liquid in Dutch oven.
Cook over medium heat, stirring, until mixture is thickened.
Serve gravy over meat and vegetables.