Venison Stew(From A 100-Year-Old Recipe) - cooking recipe

Ingredients

1 lb. venison pieces
1/4 c. flour
1 tsp. salt
2 Tbsp. bacon fat
1/4 c. brown sugar
1/2 c. onions, chopped
2 Tbsp. cider
1 qt. beef stock
1/2 c. carrots, chopped
1 c. potatoes, chopped
1 c. whole kernel corn
flour and water paste (optional)

Preparation

Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.