1-2 lbs. deer stew meat
2 tbsp. vegetable oil
2 tbsp. currant jelly
1 tsp. salt
1½ cups venison stock
2 medium potatoes
2 cups fresh cauliflowerets
1 medium onion, chopped
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
¼ cup all-purpose flour
1 cup red wine
1 cup carrots, sliced

Remove all fat and silver-skin from meat. Cut into one-inch pieces. Set aside.

In Dutch oven, cook and stir onion in oil over medium heat until tender. Add ketchup, jelly, Worcestershire sauce and salt. Stir to melt jelly. Blend in flour. Add meat, stock and wine; stir well. Cover and simmer until meat is almost tender, for 1-1½ hours. Peel potatoes and cut into one-inch chunks.

Add potatoes and carrots to stew. Cook 20 minutes longer. Add cauliflowerets. Cook until vegetables are tender, about 20 minutes longer. Serves 3-6.