Venison Stew

Name: Venison Stew
Ingredients: 8 slices bacon, cut into 1/2 inch pieces; 2 lbs venison, cut into 1 inch cubes; 4 cups beef broth; 2 cups red wine; 1 bay leaf; 1 garlic clove, minced; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1 teaspoon pepper; 1 cup celery, cut into 1 inch pieces; 2 cups onions, chopped; 3 cups carrots, cut into 1 inch pieces; 4 cups potatoes, cut into 1 inch pieces; 12 cup cold water; 13 cup all-purpose flour

15 ingredients

24 steps

Ingredients

8 slices bacon, cut into 1/2 inch pieces
2 lbs venison, cut into 1 inch cubes
4 cups beef broth
2 cups red wine
1 bay leaf
1 garlic clove, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1 cup celery, cut into 1 inch pieces
2 cups onions, chopped
3 cups carrots, cut into 1 inch pieces
4 cups potatoes, cut into 1 inch pieces
12 cup cold water
13 cup all-purpose flour

Directions

1

1.
2

Cook bacon in 6-8 quart dutch oven or stock pot, stirring occasionally, until crisp.
3

2.
4

Remove bacon with slotted spoon; reserve.
5

3.
6

Cook and stir venison in bacon fat until brown, about 5 minutes.
7

4.
8

Add beef broth, wine, bay leaf, thyme, marjoram, garlic, pepper.
9

Heat until boiling; reduce heat.
10

5.
11

Cover and simmer until venison is almost tender, about 2 hours.
12

6.
13

Stir in onions, carrots, celery, potato.
14

Heat until boiling; reduce heat.
15

7.
16

Cover and simmer until vegetables are tender, about 30 minutes.
17

8.
18

Combine 1/2 cup cold water and the flour in small container; gradually add to stew.
19

9.
20

Heat to boiling, stirring constantly.
21

10.
22

Boil and stir 1 minute.
23

11.
24

Ladle into bowls and garnish with crispy bacon bits.