Venison Stew

 

Ingredients

• 4

  slices bacon, cut into 1/2-inch pieces
• 1

  pound boneless venison, cut into 1-inch cubes
• 2

  cups water
• 1

  cup dry red wine
• 1/2

  teaspoon salt
• 1/4

  teaspoon dried thyme leaves
• 1/4

  teaspoon dried marjoram leaves
• 1/4

  teaspoon pepper
• 4

  ounces pearl onions (1 cup)
• 2

  medium carrots, cut into 1-inch pieces
• 1

  large potato, cut into 1-inch pieces
• 1/2

  cup cold water
• 3

  tablespoons Gold Medal™ all-purpose flour
• 1/2

  teaspoon browning sauce, if desired
• 2

  tablespoons chopped fresh parsley
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Steps

1 Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.

2 Cook venison in bacon fat over medium-high heat about 7 minutes, stirring occasionally, until brown. Stir in 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.

3 Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.

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4 Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.

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