COUNTRY-STYLE VENISON STEW

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

Prep:

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.

 

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