Deer Stew

Directions

1. 1
   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.
2. 2
   In drippings, cook sliced onion until lightly brown, about 3 minutes.
3. 3
   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.
4. 4
   Add vegetables and continue cooking 1 1/2 hours until meat and vegetables are fork-tender.
5. 5
   Remove meat and vegetables to warm platter.
6. 6
   Skim fat from pan liquid.
7. 7
   In a cup, blend flour and 1/2 cup water until smooth; slowly stir into hot liquid in Dutch oven.
8. 8
   Cook over medium heat, stirring, until mixture is thickened.
9. 9
   Serve gravy over meat and vegetables.