Title: Country Style Venison Stew
Categories: Game
Yield: 6 Servings
| 1/2 | lb | Bacon or salt pork |
| 2 | lb | Venison steak |
| 4 | tb | Flour |
| 6 | c | Water or beef stock |
| 1 | lg | Tomato, chopped |
| 2 | md | Carrots, sliced |
| 2 | md | Stalks celery, sliced |
| 2 | md | Potatoes, in 1" cubes |
| 1 | | Dozen small white onions |
| 1 | tb | Chopped parsley |
| 1 | c | Fresh green peas |
| | | Salt and pepper to taste |
Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over
high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown
2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or
more until venison begins to get tender, add more liquid as necessary. Add
all the other ingredients, except peas, and continue to simmer to make a
thick stew. Simmer peas in a separate pan until done. Strain and spoon over
or around stew when served. Great accompanied by buttered corn muffins and
a salad.