quick cooked venison

1 lb. cubed venison, marinated in buttermilkwith tenderizer, then washed and cleaned
4 baby carrots
1 med. onion, chopped
2 ounces butter
1 carrot
1/8 tsp. thyme
Flour
1 diced celery stalk
1 cup burgundy wine

Brown venison in butter. Add seasonings, celery, carrots, onion, carrots, and enough water to cover meat. Cook until tender; thicken sauce with flour and add wine. Good with white or wild rice.