Venison Stew with Red Wine and Bacon
Venison has a flavor similar to beef but is much leaner. Slow-cooking in a stew like this is one of the best ways to prepare venison.
Notes
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Ingredients
- 8 slices bacon cut into 1/2-inch pieces
- 2 pounds boneless venison, cut into 1-inch cubes
- 4 cups water
- 2 cups dry red wine
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon pepper
- 8 tiny pearl onions (2 cups)
- 4 medium carrots, cut into 1-inch pieces
- 2 large potatoes, cut into 1-inch pieces
- 1 cup cold water
- 1/3 cup all-purpose flour
- 1 teaspoon browning sauce, if desired
- 1/4 cup snipped parsley
Instructions
- Cook bacon in 4-quart Dutch oven until crisp. Remove bacon.
- Cook venison in fat until brown.
- Add water, wine, salt, thyme, marjoram, and pepper; heat to boiling.
- Reduce heat; simmer for 2 hours.
- Stir in onions, carrots, and potatoes. Cook until vegetables are tender.
- Shake 1/2 cup cold water and flour in a container and then pour into stew.
- Add browning sauce. Boil 1 minute. Sprinkle in bacon and parsley.
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