Venison Stew

Directions

1. 1
   Mix flour, salt and pepper in paper bag.
2. 2
   Heat shortening in deep, heavy skillet or Dutch oven over medium gas flame (325° to 350° dial setting on controlled burner).
3. 3
   Shake venison in paper bag until each cube is well coated with seasoned flour.
4. 4
   Add cubed venison to hot fat and brown well.
5. 5
   Stir in any flour left in paper bag.
6. 6
   Add onion and boiling water to cover.
7. 7
   Cover; bring to boil, reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 2 hours.
8. 8
   Add sliced celery, potatoes and onions.
9. 9
   Cover and continue cooking until vegetables are tender, about 30 minutes.
10. 10
    Serves 6.