- 1/2 lb. bacon or salt pork
- 2 lb. venison steak
- 4 Tbsp. flour
- 6 c. water or beef stock
- 1 large tomato, chopped
- 2 medium carrots, sliced
- 2 medium stalks celery, sliced
- 2 medium potatoes, cut into 1 inch cubes
- 1 dozen small pearl onions
- 1 Tbsp. parsley, chopped
- 1 c. green peas, frozen or fresh
- Salt and pepper to taste
Cut bacon into 1 inch pieces and saute in large saucepan until lightly browned. Remove bacon and set aside leaving drippings in pan. Cut venison into 2 inch pieces and brown over high heat in bacon drippings. Remove meat and all but 4 Tbsp. of the bacon drippings from the pan. Lower heat, stir flour into the drippings and let brown (approximately 1-2 minutes), stirring frequently. Return venison to pan and add liquid. Simmer 1 hour or until venison begins to get tender, add more liquid if needed. Once venison is tender add bacon, tomato, carrots, celery, potatoes, onions, parsley, salt, and pepper; continue to simmering making a thick stew. Simmer peas in a separate pan until done. When meat mixture is finished strain the peas and add to the stew.
