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

• 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)

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

venison pieces, flour, salt, bacon fat, brown sugar, onions, cider, beef stock, carrots, potatoes, whole kernel corn, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506746 (may not work)