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
  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.