Venison Stew

Venison Stew

Venison Stew

  • 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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