Venison Stew
- Ready In:
- 3hrs 15mins
- Ingredients:
- 15
- Yields:
-
4 quarts
- Serves:
- 10
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
- 1⁄2 cup cold water
- 1⁄3 cup all-purpose flour
directions
- 1. Cook bacon in 6-8 quart dutch oven or stock pot, stirring occasionally, until crisp.
- 2. Remove bacon with slotted spoon; reserve.
- 3. Cook and stir venison in bacon fat until brown, about 5 minutes.
- 4. Add beef broth, wine, bay leaf, thyme, marjoram, garlic, pepper. Heat until boiling; reduce heat.
- 5. Cover and simmer until venison is almost tender, about 2 hours.
- 6. Stir in onions, carrots, celery, potato. Heat until boiling; reduce heat.
- 7. Cover and simmer until vegetables are tender, about 30 minutes.
- 8. Combine 1/2 cup cold water and the flour in small container; gradually add to stew.
- 9. Heat to boiling, stirring constantly.
- 10. Boil and stir 1 minute.
- 11. Ladle into bowls and garnish with crispy bacon bits.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom and wife. Earned BS in Hotel/Motel/Restaurant Management because I thought a restaurant career would be ideal! Before children, maybe. The hours were tough. Now, I enjoy being at home in the kitchen and love to try new recipes. My family is eager too and my husband is a fabulous cook. We are somewhat health conscious - following the food pyramid - but don't really subscribe to low-fat plans. I try to cook from scratch and prefer not to use canned foods, mixes or convenience items. Try to use whole grains vs. white bread, white rice, etc. <br />I'm amazed at how often I use Todd Wilbur's cookbook, Top Secret Restaurant Recipes and the Marshall Fields Cookbook. But, Recipezaar is my primary source for recipes. We rarely eat out.</p>