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Venison Stew
Venison Stew
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Prep Time:
30 minutes
Total Time:
3 hours 20 minutes
Savor a flavorful and hearty venison stew with rich seasonings and loads of veggies.
Ingredients:
  • 2 cups water
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 pound boneless venison, cut into 1-inch cubes
  • 1 cup dry red wine
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon pepper
  • 4 ounces pearl onions (1 cup)
  • 2 medium carrots, cut into 1-inch pieces
  • 1 large potato, cut into 1-inch pieces
  • 1/2 cup cold water
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon browning sauce, if desired
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Fry bacon in a 4-quart Dutch oven over medium heat until crispy, stirring occasionally. Use a slotted spoon to remove the bacon, leaving the fat in the Dutch oven, and place the bacon on paper towels to drain.
  • In a sizzling bacon fat embrace, sear the venison for about 7 minutes until golden brown, stirring every now and then. Add in 2 cups of water, wine, salt, thyme, marjoram, and pepper. Bring it to a lively boil, then lower the heat, cover, and gently simmer for about 2 hours until the venison is close to perfection.
  • Combine the onions, carrots, and potato into the mixture. Bring to a boil, then lower the heat. Cover and simmer for approximately 30 minutes or until the vegetables and venison are tender.
  • Combine 1/2 cup cold water and flour in a sealed container and shake well. Slowly incorporate mixture into stew. Add browning sauce and bring to a boil, stirring continuously. Let it boil and stir for 1 minute. Garnish with bacon and parsley before serving.

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