Venison Neck Beer Stew -Gloria Barber - cooking recipe

Ingredients

4 - Slices Bacon
2 - Pounds Boneless Venison, cut into 1 - inch pieces
1/4 - Cup all-purpose flour
1 - 16 ounce can tomatoes, cut up
1 - 12 ounce can BEER (1 1/2 cup)
1 - medium onion, chopped (1/2 cup)
2 - Teaspoons instant beef bouillon granules
1 - Teaspoon sugar
1/2 - Teaspoon dried Thyme, crushed
1/2 - Teaspoon Rosemary
1/2 - Teaspoon Parsley Flakes
1/4 - Teaspoon Black Pepper
1/8 - Teaspoon Red Pepper
2 - Cloves Garlic, minced
3 - Medium Carrots, cut into 1 - inch pieces
2 - Small Turnips, peeled and cut into wedges
1 - Stalk Celery, cut into 1 - inch pieces
1 - Cup frozen Peas

Preparation

Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
Crumble bacon set aside
Coat Venison with Flour
Brown Venison, half at a time, in hot drippings; drain off any fat.

Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.

Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.

Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.

Stir in frozen Peas; cook 5 - minutes more.

Stir in Bacon, spoon into serving bowls.