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
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