1 1/2 lbs lean venison, cut into cubes
 olive oil (no substitutes)
 2 onions,sliced
 2 potatoes, peeled and diced
 2 stalks celery,diced
 2 carrots, peeled and diced
 water
 1 pint dry red wine
 salt and pepper to taste
 1/2 clove garlic,mashed
 bay leaf
 
 Pat meat dry with paper towels (it browns better).  Brown cubes
 in heavy iron pot in a few spoonsful of olive oil.  Add onions and
 stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine.
 Add water to almost cover. Add garlic salt and bay leaf.  Season to taste with 
 salt and pepper.   Put lid on pot and simmer for about 2 hours or 
 until meat is tender.  If  gravy cooks away, add a little hot water.  
 
 Good with buttered noodles.
 
 Makes: 4 servings.