4 slices bacon
2 lbs. boneless venison, cubed
1/4 c. flour
1 (16 oz.) can tomatoes
1 (12 oz.) can beer
1 med. onion, peeled and diced
2 tsp. instant beef bouillon
1 tsp. sugar
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1/8 tsp. paprika
3 med. carrots, cut in 1 inch pieces
2 sm. turnips, diced
1 celery stock, cut in 1 inch pieces
1 green pepper, cored, seeded and diced
1 c. sliced mushrooms
2 med. potatoes, peeled and diced
1 c. frozen peas
Salt

In a large heavy bottomed pot, cook bacon until crisp. There should be about 2 tablespoons drippings. Reserve. Crumble bacon and set aside. Dust venison with flour. Brown meat in bacon drippings in 2 or 3 batches. Drain off fat and return meat to pot. Add undrained tomatoes, beer, onion, bouillon, sugar, thyme, black pepper and paprika. Bring to boil. Reduce heat, cover and simmer 1 hour. Add carrots, turnips, celery, green peppers, mushrooms and potatoes. Cover and simmer for 1 hour more. Stir in frozen peas and cook 5 minutes. Stir in bacon. Season with salt to taste.