Venison Stew

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  • 2 lb Venison steak
  • 1/2 lb Bacon or salt pork
  • 2 tbsp GF Flour mix
  • 6 cups of stock
  • 1 can stewed tomatoes or preferably zucchini
  • 8 small carrots
  • 2 Stalks celery diced
  • 2 tbsp. sugar
  • 7 small onions
  • garlic to taste
  • 1 cup peas
  • Salt and pepper to taste

Cut bacon into 1″ 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 bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. 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. Serve with corn muffins, potatoes or parsnips and a salad.

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