2 tablespoons shortening
5 medium onions sliced
1/2 pound mushrooms trimmed and sliced
2 pounds boneless venison – cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 1/2 tablespoons flour
3/4 cups beef broth
1 1/2 cups red burgundy
Melt shortening in large skillet. Cook and stir in onions and mushrooms until onions are tender then remove.
In same skillet brown meat and sprinkle seasonings and herbs over meat. Mix flour and broth, stir into skillet. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in wine. Cover and simmer 1 1/2 to 2 hours or until meat is cooked yet tender. Your liquid should alway cover the meat. If necessary add more broth and wine.
Gently stir back in the onions and mushroom and continue cooking an additional 15 minutes.