Venison Stew

Ingredients

• 4 slices bacon cut into 1/2-inch pieces
• 1 pound venison boneless cut into 1-inch cubes
• 2 cups water 
• 1 cup wine dry red
• 0.5 teaspoon salt 
• 0.3 teaspoon thyme leaves dried
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon pepper 
• 1 cup pearl onions 
• 2 medium carrots cut into 1-inch pieces
• 1 large potatoes cut into 1-inch pieces
• 0.5 cup water cold
• 3 tablespoons flour all-purpose
• 0.5 teaspoon browning sauce 
• 2 tablespoons parsley fresh chopped

Equipment

• paper towels
• slotted spoon
• dutch oven

Directions

1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp.
2. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
3. 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.
4. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
5. Stir in onions, carrots and potato.
6. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
7. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce.
8. Heat to boiling, stirring constantly. Boil and stir 1 minute.
9. Sprinkle with bacon and parsley.