Venison Stew Recipe
Ingredients
| Bacon slices | 4 , cut into 1/2-inch pieces | |
| Boneless venison | 1 Pound, cut into 1-inch cubes | |
| Water | 2 Cup (32 tbs) | |
| Dry red wine | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Dried thyme leaves | 1⁄4 Teaspoon | |
| Dried marjoram | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pearl onions | 4 Ounce (1 cup) | |
| Carrots | 2 Medium, cut into pieces | |
| Potato | 1 Large, cut into pieces | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Browning sauce | 1⁄2 Teaspoon (if desired) | |
| Chopped parsley | 2 Tablespoon (fresh) |
Nutrition Facts
Serving size
Calories 311 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 22.1 mg7.4%
Sodium 710.8 mg29.6%
Total Carbohydrates 37 g12.3%
Dietary Fiber 3.3 g13.2%
Sugars 3.4 g
Protein 28 g56.9%
Vitamin A 115.3% Vitamin C 45.8%
Calcium 5.9% Iron 31.1%
*Based on a 2000 Calorie diet
Directions
2. 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. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until venison is almost tender.
3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
4. Shake 1/2 cup cold water and the flour in a tightly covered container; gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley.
Chef
