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