Venison Stew

Some people say that venison tastes gamey,
not so in this venison stew recipe.

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 all-purpose flour
1/2 teaspoon browning sauce, if desired
2 tablespoons chopped fresh parsley

Directions:
How to make Venison Stew:
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.