Venison Stew

Serves: 5
Total Calories: 143


8 slices bacon, cut up
2 pounds boneless venison, cubed
4 cups water, divided
2 cups dry red cooking wine
salt and pepper to taste
1/2 teaspoon thyme
1/4 cup parsley flakes
1/2 teaspoon marjoram
4 carrots, sliced
2 cups baby pearl onions
2 large potatoes, cut in 1 1/2-inch pieces
1 cup cold water
1/3 cup all-purpose flour


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.

Nutritional Facts:

Serves: 5
Total Calories: 143
Calories from Fat: 48

This Venison Stew recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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