COUNTRY STYLE VENISON STEW
1 lb. bacon cut into 1 inch pieces
3 lb. venison cube steak
4 tbsp. flour
12 oz’s beef stock
12 oz’s Stout or Porter beer
2 med. carrots, sliced
2 med. potatoes in 1 inch cubes
Small white onion diced
1 teaspoon Salt
1 teaspoon pepper
1 tbsp. chopped parsley
2 cups sliced mushrooms
Sauté bacon in large saucepan until done, but not crisp. Remove and set aside.
Cut venison into approx.2 inch pieces chunks and brown over high flame in bacon fat.
Stir in flour, lower flame and let brown 2-3 minutes, stirring.
Add Beef broth and Beer and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary.
Add all other ingredients, including reserved bacon and continue to simmer about 1 hour to make thick stew.
Serve with buttered corn muffins or biscuits.