Venison Stew 

1 1/2  lbs boneless venison, cut into 1/2-inch cubes  
1/2  lb smoked sausage, cut into 1/2-inch slices  
2  tablespoons vegetable oil  
1/2  cup chopped onions  
1/2  cup chopped celery  
2 (28  ounce) cans tomatoes, undrained and chopped  
1 (12  ounce) can beer  
1  teaspoon salt  
1  teaspoon sugar  
1/2-1  teaspoon dried rosemary  
1/2-1  teaspoon dried basil  
1/2  teaspoon fresh ground pepper  
2  carrots, diced  
2  medium potatoes, cubed  

Heat the oil in a large soup pot brown venison and sausage. 
Add in onion and celery stir/saute until tender. 
Add in the next 7 ingredients; bring to a boil lower heat and simmer, covered, for 30 minutes. 
Add carrots; cook uncovered, 30 minutes. 
Add in potatoes and cook 30 more minutes or until done.