1/2 lb Bacon or salt pork

2 lb Venison steak

4 tb Flour

6 c Water or beef stock

1 lg Tomato, chopped

2 md Carrots, sliced

2 md Stalks celery, sliced

2 md Potatoes, in 1" cubes

1 Dozen small white onions

1 tb Chopped parsley

1 c Fresh green peas

Salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.