Venison Stew

3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion, peeled and quartered
1 1/2 tsp. Lawry's seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 lg. potatoes, quartered


Remove ALL fat from venison. Cut meat into 3/4-inch square pieces.
Roll in flour. Brown in Crisco and season with Lawry's. Add hot water,
wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat.
Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour,
adding water if necessary. Cook until tender.

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