Venison Stew

 

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

• 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.
• 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.