Recipe - Country Style Venison Stew

One half pound Bacon or salt pork
2 pound Venison steak
4 tablespoon Flour
6 cup Water or beef stock
1 lg Tomato, chopped
2 md Carrots, cut or sliced up
2 md Stalks celery, cut or sliced up
2 md 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 1 One half or 2" pieces and brown over
high heat in 4 T bacon drippings. Stir in flour. Lower
heat and let brown 23 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini