Deer, Elk Or Antelope Stew - cooking recipe

Ingredients

2 lb. deer, elk or antelope, cut into 1 1/2-inch cubes
1/2 c. vinegar
1 1/2 c. dry white wine
flour
2 Tbsp. bacon drippings
salt to taste
pepper to taste
1 medium onion, finely chopped
3 stalks celery
4 Tbsp. finely chopped parsley
2 carrots, finely chopped
1/4 tsp. dried thyme
1 1/2 c. beef broth
3/4 lb. fresh mushrooms, washed, dried and sliced
1 can pitted black olives, drained and sliced

Preparation

In dish with
cover,
marinate\tmeat in vinegar and 1/2 cup dry
wine
overnight
in
refrigerator.
Drain thoroughly. Dry with paper towel.
Dredge meat in flour.
In heavy skillet with tight fitting
lid,
melt
bacon
drippings or shortening over medium-high heat.
Brown
meat
on\tall
sides.
Sprinkle with salt and pepper
to taste.\tAdd onion.
Saute until limp. Stir in celery, parsley,
carrots, thyme, 1/2 cup wine and 3/4 cup beef broth.
Cover.
Simmer
over
low heat for 2 hours or until meat is tender.\tAdd remaining 3/4 cup consomme or broth during cooking.
Add
mushrooms,
olives and remaining 1/2 cup wine and simmer 40
minutes more; thicken liquid with 1 tablespoon flour.