Venison Stew

(Shared recipe submitted by Alex.)

Ingredients

• Venison, up to 4 pounds
• All-purpose flour
• 3 tablespoons bacon fat
• 1-1/2 cups hot water
• 1 cup dry red wine
• 1 teaspoon mixed thyme, basil, marjoram
• 1 teaspoon dried parsley
• 1 large onion
• 1-1/2 teaspoons salt
• 1/2 teaspoon coarse red pepper
• 3 carrots, peeled and quartered
• 3 potatoes, peeled and quartered

Cut venison into bite sized pieces and roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and bring to a boil. Lower heat and simmer two hours. Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.