1/2 lb. bacon or salt pork
2 lbs. venison steak
4 tbsp. flour
6 cups water or beef stock
1 large tomato, chopped
2 medium carrots, sliced
2 medium stalks celery, sliced
2 medium potatoes, in 1” cubes
1 doz. small white onions
1 tbsp. 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 1/2 or 2” pieces and brown over high heat in 4 tsp 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
Back to Venison Stew Page from Country Style Venison Stew Recipe