Country style venison stew

Yield: 6 Servings

Measure Ingredient
½ pounds Bacon or salt pork
2 pounds Venison steak
4 tablespoons Flour
6 cups Water or beef stock
1 large Tomato, chopped
2 mediums Carrots, sliced
2 mediums Stalks celery, sliced
2 mediums Potatoes, in 1" cubes
1 Dozen small white onions
1 tablespoon Chopped parsley
1 cup 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 1½ 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.

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