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| 1/2 | pound | bacon | or salt pork |
| 2 | pounds | venison | steak |
| 4 | tablespoons | flour, all-purpose | |
| 6 | cups | water | or beef stock |
| 1 | each | tomato | large, chopped |
| 2 | each | carrots | medium, sliced |
| 2 | each | celery stalks | medium |
| 2 | each | potatoes | cut into 1 inch cubes |
| 12 | each | white onion | small |
| 1 | tablespoon | parsley leaves | chopped |
| 1 | cup | green peas | fresh |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Cut bacon into 1 inch cubes and sauté 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.
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Excellent. I have made it.