Venison Stew - cooking recipe

Ingredients

1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. shortening
2 lb. venison, 1/2-inch cubes
1 medium onion, sliced
boiling water to cover
1 c. sliced celery
4 medium potatoes, cubed
3 medium onions, quartered

Preparation

Mix flour, salt and pepper in paper bag.
Heat shortening in deep, heavy skillet or Dutch oven over medium gas flame (325\u00b0 to 350\u00b0 dial setting on controlled burner).
Shake venison in paper bag until each cube is well coated with seasoned flour.
Add cubed venison to hot fat and brown well.
Stir in any flour left in paper bag.
Add onion and boiling water to cover.
Cover; bring to boil, reduce flame to simmer (200\u00b0 to 225\u00b0 dial setting on controlled burner) and continue cooking 2 hours.
Add sliced celery, potatoes and onions.
Cover and continue cooking until vegetables are tender, about 30 minutes.
Serves 6.