Venison Stew

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• Prep Time 30 min
• Total Time 3 hr 20 min
• Servings 5

Ingredients

4 slices bacon, cut into 1/2-inch pieces

1 pound boneless venison, cut into 1-inch cubes

2 cups water

1 cup dry red wine

1/2 teaspoon salt

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried marjoram leaves

1/4 teaspoon pepper

4 ounces pearl onions (1 cup)

2 medium carrots, cut into 1-inch pieces

1 large potato, cut into 1-inch pieces

1/2 cup cold water

3 tablespoons Gold Medal™ all-purpose flour

1/2 teaspoon browning sauce, if desired

2 tablespoons chopped fresh parsley

Directions

Directions

• Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels; reserve.
• 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.
• Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
• 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.

Nutrition Information

Serving Size: 1 Serving

Calories

205

Calories from Fat

45

Total Fat

5 g

Saturated Fat

2 g

Cholesterol

80 mg

Sodium

580 mg

Potassium

620 mg

Total Carbohydrate

19 g

Dietary Fiber

2 g

Protein

24 g

% Daily Value*:

Vitamin A

100%

Vitamin C

10%

Calcium

2%

Iron

24%

Exchanges:

1 Starch; 1 Vegetable; 3 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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