VENISON STEW WITH LEEKS

Steps:

• 1. Cook bacon in Dutch Oven,; remove bacon and reserve. Brown floured venison in the bacon grease and oil. Add onion, celery and carrots; cook until onions are tender. 2. Add bouillon, wine, parsley, bacon, thyme, bay leaf, savory, and pepper. Simmer until meat is tender (2 hours) [adding water if necessary] 3. Stir in mushrooms and leeks and cook for 45 minutes or until the leeks are tender. 4. Add cream and serve over boiled diced potatoes