Deer Stew

1 - 1 1/2 lbs. deer meat (steak cubes, any kind)
3 - 4 potatoes, cut into bite size pieces
3 - 4 carrots scraped and cut into small pieces
1 onion sliced thick
1/2 stick butter
3 slices bacon
1/3 c. vinegar
1/4 c. Worcestershire sauce
Salt
Pepper
2 c. water (may need more)

Using meat beater, beat meat to make tender. Salt and pepper meat. Get a deep dish, line with aluminum foil. Make sure you leave enough foil on all sides to cover everything up and seal off. Place bacon into foil lined dish. Put meat on top of bacon then add carrots, potatoes, and onions. Put pats of butter here and there over stew. Pour in vinegar and Worcestershire sauce. Salt and pepper to your own taste. Pour in enough water to cover the bottom of dish and to come up a little on the sides. Cover well. Make sure there are no holes or any place open to let steam out. Place in oven on 350 degrees for 3 to 4 hours. Check once after 2 hours to make sure there is enough water not to let stew burn. This can be cooked outside over a fire or coals and is great for big crowds.