Cut 2 pounds of venison into serving size pieces. Mix 1/4 cup flour
with salt and fresh ground pepper to taste. Coat venison with flour
mixture. Heat bacon fat in skillet; brown venison on both sides. Add
1 piece celery (cut up) and 3 slices medium onions, and brown. Add
worcestershire sauce and tomatoes; cook on low heat 1 to 2 hours, or
until tender. Cook noodles; drain and serve with venison. Randy Rigg