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.