Venison Stew

• 1/4 lb. salt pork, trimmed of all rind and cut into 1/4 inch dice
• 2 lb. boneless venison (preferably loin), trimmed of all fat and cut into 2 inch cubes
• 1/2 c. flour
• 1 c. finely chopped onions
• 1/2 tsp. finely chopped garlic
• 2 c. chicken stock (fresh or canned)
• 1 medium-size bay leaf, crumbled
• 1/2 tsp. crumbled dried thyme
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 medium potatoes, peeled and quartered
• 2 medium carrots, scraped and cut into 2 inch lengths
• 2 Tbsp. distilled white vinegar

1. In a heavy 4 to 5-quart pan, fry the salt pork over medium heat until crisp and brown and have rendered all fat.
2. Transfer to paper towels to drain; pour off all but about 4 tablespoons of the fat from the pan. Roll the cubes of venison in the flour to coat them evenly, then shake off excess flour. Over high heat, brown venison in the fat 4 or 5 pieces at a time. As they brown, transfer to a plate. Add onions and garlic to pan, stirring occasionally until soft and translucent, but not brown. Pour in the stock; bring to a boil. Add bay leaf, thyme, salt and pepper and return venison to pan. Reduce heat to low; cover and simmer 1 hour. Add potatoes and carrots to pan; simmer, covered, 30 minutes or until vegetables are tender. Stir in the vinegar; taste for seasoning. Sprinkle pork bits on top and serve at once.

salt pork, boneless venison, flour, onions, garlic, chicken, bay leaf, thyme, salt, freshly ground black pepper, potatoes, carrots, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986567 (may not work)