What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Wild game	6	Servings

INGREDIENTS

1/2	lb	Bacon or salt pork
2	lb	Venison steak
4	tb	Flour
6	c	Water or beef stock
1	lg	Tomato, chopped
2	md	Carrots, sliced
2	md	Stalks celery, sliced
2	md	Potatoes, in 1" cubes
1		Dozen small white onions
1	tb	Chopped parsley
1	c	Fresh green peas
		Salt and pepper to taste

INSTRUCTIONS

Cut bacon into 1" cubes and saute 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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