Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        venison cubed -- (1'' cubes)
   8      medium        onions chopped
   8                    to10 scallions chopped
   3                    garlic cloves minced
   1                    green bell pepper chopped
   1      cup           celery chopped
   3      tablespoons   Worcestershire sauce
   2                    lemons or limes -- juice of
   2      tablespoons   soy sauce
   1      cup           cider vinegar
   3                    bay leaves
   6      cups          water
                        salt to taste
                        black pepper to taste
   1      tablespoon    cayenne flakes
     3/4  cup           bacon drippings
   2      tablespoons   chopped black olives
   2      tablespoons   capers
                        roux
   1      cup           olive oil
   1      cup           all-purpose flour
  16      ounces        tomato paste

Preparation:

Soak the vinegar for 4-6 hours in water mixed with the vinegar. Rinse the venison then salt and pepper to taste. Fry the venison in the bacon drippings until browned. Remove form the fat and drain. Using the roux ingredients make a roux. This is done by pouring the olive oil into the bottom of a heavy pan(cast iron is best) and heating it slowly. When the olive oil is hot add the flour and stir as it cooks to a light brown color. At that point add the tomato paste. When that is blended in well add the meat, onions, scallions, celery, and everything else EXCEPT the garlic. Cover and simmer for 1 hour. Add the garlic and simmer for 1 more hour. I serve this over brown rice for an added taste treat. Serves 6-8.