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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