Country style venison stew
6 Servings
Ingredients
Quantity | 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 |
Directions
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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