Venison Neck Beer Stew -Gloria Barber

• 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

1. Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
2. Crumble bacon set aside
3. Coat Venison with Flour
4. Brown Venison, half at a time, in hot drippings; drain off any fat.
5. Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.
6. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
7. Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.
8. Stir in frozen Peas; cook 5 - minutes more.
9. Stir in Bacon, spoon into serving bowls.

bacon, ubc, tomatoes, onion, instant beef bouillon granules, sugar, thyme, rosemary, parsley flakes, ubc, red pepper, garlic, carrots, celery, frozen peas

Taken from www.epicurious.com/recipes/member/views/venison-neck-beer-stew-gloria-barber-51771781 (may not work)