venison stoup

4 strips of bacon-diced
2 lbs venison-cut into chunks
1 medium onion--diced
3 cloves garlic--chopped
2 ribs celery--chopped
2 turnips--chopped
2 large carrots--cut into rounds
4-6 small red or white potatoes--quartered
1 head cabbage--cut into pieces
14oz can stewed tomatoes--sqeezed to crush
1 1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup venison or beef broth
4-5 cups water

cook the bacon in a stock pot and render all the fat.  meanwhile, dry the venison with paper towel.  once the fat is rendered and the bacon starts to get crunchy, add the venison and cook until browned on all sides. toss in the onion, celery and garlic and cook until they begin to soften.  toss in the rest of the vegetables, including the tomatoes.  add the chili powder, salt and pepper.  give it a stir or two and then add the liquid.  you want enough liquid to cover the meat and vegetables.  give it another stir and then cover and cook over low heat about 3 hours.  check often to make sure it is not boiling (you want a simmer), and that you have enough liquid.
serve with crusty sourdough bread