• 1 cup all-purpose flour
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 2 pounds boneless venison shoulder, trimmed of excess fat and cut into 1½-inch pieces
• 4 tablespoons (½ stick) butter
• 1 cup sweet vermouth
• 2 tablespoons red currant jelly
• 2 celery ribs (leaves included), chopped
• ½ teaspoon dried thyme, crumbled
• ½ teaspoon dried rosemary, crumbled
• 1 bay leaf
• 3 cloves
• 2 cups beef broth
• 12 tiny new potatoes, scrubbed but not peeled
• 6 small white onions, peeled and scored on the root ends
• 3 medium carrots, scraped and cut into rounds
• 2 medium parsnips, peeled and cut into 1-inch cubes

In a bowl, combine the flour, salt and pepper, and cayenne pepper and dredge the venison in the mixture, tapping off any excess flour. In a large, heavy pot, melt the butter over moderately high heat, add the venison, and brown on all sides. Add the vermouth and jelly and stir well, scraping any browned bits off the bottom of the pot. Add the celery, thyme, rosemary, bay leaf, cloves, and broth, reduce the heat to a low simmer, cover, and cook 1 hour. Add the potatoes, onions, carrots, parsnips, and salt and pepper to taste, return to a simmer, cover, and cook till the venison is very tender, about 1 hour longer, adding more broth if necessary.