[eman]

5 lbs venison (Cut in small pieces)
3 cups trinity , onions,celery, bell pepper (diced)
1 can rotel tomatoes
1 cup burgundy wine
1- 6 oz can tomatoe paste
1/2 cup flour
1/2 cup oil
enough water to cover meat
2 tblsp worchestershire
2 sticks butter or margerine
1/2 tsp sugar
your foavorite seasoning blend

season meat generously, set aside
make roux w/ oil and flour, set aside
Melt butter in heavy pot brown meat then add trinity.
cook till veggies are tender. add rotels ,tomatoe paste and sugar cook 10 min add roux and water. add all other ingrediants . bring to a boil stirring every now and then
reduce heat and simmer 3 or 4 hours till gravy is thick and meat is done.
check taste and reseason if needed.