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Stewed Venison

Cut the meat into fairly small square pieces. Put about three ounces of butter in a stewpan, melt it and then dredge in a small quantity of flour, stirring at the same time to mix with the butter. Put in two or three tablespoonfuls of bacon cut into small squares, two chopped shallots, half a dozen small onions, two cloves of garlic, and a few mushrooms. Put in the meat, season with salt and pepper and pour in sufficient claret and water mixed in equal quantities to cover the whole. Boil the meat gently at the side of the fire until tender, then remove it from the stewpan, skim the fat off the sauce, remove the garlic, and boil it quickly until rather thick and brown. Arrange the meat on a hot dish, pour the sauce and other ingredients over it, and serve without delay.