Total Calories: 143
Cook bacon in Dutch oven until crisp. Remove bacon with slotted spoon; reserve. Brown venison in bacon grease about 7 minutes. Add 2 cups water, wine, and spices. Heat to boiling. Reduce heat and simmer until tender. Stir in carrots, onions, and potatoes. Heat to boiling. Reduce heat and simmer until vegetables are tender. Shake cold water and flour in tightly covered shaker. Slowly stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon.
This Venison Stew recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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