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
1 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.