Cut venison meat into 1 inch cubes. In a large bowl, toss with flour, ½ teaspoon of salt, ½ teaspoon of pepper, garlic powder and ground coriander. Use your hands to make sure all of the deer meat is coated well. (Keep the flour that is left in bottom of the bowl.)

In a large pot, heat 2 TB of the bacon fat over medium high heat. In small batches, cook the flour coated venison until browned on all sides, about 5 - 7 minutes per batch. Add more bacon fat as you cook the deer. As each batch is cooked, set aside. Continue until all meat is browned.

Return the cooked venison to the pot. Add the potatoes, carrots, onions, and celery. Stir to combine. Add the V-8 to deglaze the pot, stirring well and scraping the brown bits from the bottom of the pot.

Add 1 cup of hot water to the reserved flour mixture (that was leftover from coating the venison.) Using a fork or whisk, stir until smooth. Pour into the pot with the venison and vegetables.

Mix in the remaining water, Worcestershire sauce, bay leaves, remaining salt and pepper. Stir well, increase heat to a low boil. Cook for 5 minutes, stirring frequently.

Reduce heat to low, cover and cook for 1 to 1 ½ hours, stirring occasionally. Cook until the carrots are cooked through and the venison is tender.

Serve hot with biscuits.