VENISON STEW

3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
2 cups beef stock

Cut meat into 1 1/4″ cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.