Venison Ragout

Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.

Cut meat into 3-inch strips 1-inch thick.

Add to vegetable and spice mixture.

Add more water if meat is not covered.

Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.

Roll meat in flour and brown in skillet.

Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.

Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325°. Add water if it boils dry.