Country Style Venison Stew

Iowahorse's Note:

Great accompanied by buttered corn muffins and a salad Can't recall where I got this tho.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ½ lb bacon or ½ lb salt pork
• 2 lbs venison steak
• 4 tablespoons flour
• 6 cups water or 6 cups beef stock
• 1 large tomato , chopped
• 2 medium carrots , sliced
• 2 stalks celery , sliced
• 2 medium potatoes , in 1 inch cubes
• 12 small white onions
• 1 tablespoon chopped parsley
• 1 cup fresh green peas
• salt and pepper

Directions:

1. Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
2. Remove and set aside.
3. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings.
4. Stir in flour.
5. Lower heat and let brown 2-3 minutes, stirring several times.
6. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
7. Add all the other ingredients, except peas, and continue to simmer to make a thick stew.
8. Simmer peas in a separate pan until done.
9. Strain and spoon over or around stew when served.
10. Great accompanied by buttered corn muffins and a salad.

Reviews

[Bippie]

The bacon in this really gave the stew a great flavor. I changed the flour to 1/4 cup because my DH likes his stew really thick. Instead of the tomato, I added 1/2 can of corn and in place of the 12 small onions I added 3 turnips, cut into 1 inch cubes and 1 small onion, chopped. Along with 2 bay leaves and 1/2 tsp garlic powder, I think the seasoning was great. Thanks so much for helping me make dinner.