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Kountry Life Recipes

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Venison Stew
Ingredients:
4 slices bacon, cut into 1/2 inch pieces
2 pounds boneless venison, cut into 1-inch cubes
4 cups water
2 cups dry red wine
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon pepper
8 ounces tiny pearl onions (about 2 cups)
4 medium carrots, cut into 1 inch pieces
2 large potatoes, cut into 1 inch pieces
1 cup cold water
1/3 cup flour
2 tablespoons chopped fresh parsley

Directions:
Cook bacon in a 4-quart dutch oven, stirring occasionally until crisp.
Remove bacon with slotted spoon; reserve.
Cook venison in bacon fat about 7 minutes or until brown.
Add 4 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 potatoes.
Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until vegetables are tender.
Shake 1 cup cold water and the flour in tightly covered container; gradually stir into stew.
Heat to boiling, stirring constatntly.
Boil and stir 1
minute.
Sprinkle with bacon and parsley, serve.
Makes about 10 servings.
You can substitute beef for the venison if you like.

Submitted By: KP from WA on 1999-12-21

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