Step 1

Melt lard in a Dutch oven or heavy 4-5 quart pan.

Step 2

Pat venison pieces with absorbent paper to dry. Dust meat with flour and brown in hot lard. Do not crowd pan. For best browning, do meat pieces in 2 batches.

Step 3

Add bouillon and water. Cover pan. Simmer for 1 hour, 15 minutes. Add onions, carrots, wild rice, and more water, if necessary. Cover and simmer for an additional 1/2 hour.

Step 4

Add potatoes, celery, salt, and pepper. Cover and simmer until potatoes and celery are tender. Test meat for tenderness. May need to cook an additional 15 minutes.

Step 5

Gravy is usually of the right consistency for serving. Can thicken if desired.