Country Style Venison Stew
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
or salt pork |
|
| 2 | pounds |
venison
steak |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 6 | cups |
water
or beef stock |
|
| 1 | each |
tomatoes
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
or salt pork |
|
| 907.2 | g |
venison
steak |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.4 | l |
water
or beef stock |
|
| 1 | each |
tomatoes
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 |
|
| 15 | ml |
parsley leaves
chopped |
|
| 237 | ml |
green peas
fresh |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Cut bacon into 1 inch cubes and sauté in large saucepan until lightly browned.
Remove and set aside.
Cut venison into 1½ or 2" pieces and brown over high heat in 4 tablespoon bacon drippings.
Stir in flour. Lower heat and let brown 2 to 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.
