Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.
Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt and pepper.
Brown the meat in a hot, greased iron skillet or Dutch oven.
5 stalks of celery (diced)
3 small onions (diced)
2 cups of stewed tomatoes
2 teaspoons of Worcestershire sauce
Cover and simmer until the meat is tender.
Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor.
Serve over rice, flat noodles or fried potatoes.
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