Missouri Venison Stew - cooking recipe

Ingredients

3 to 4 lb. venison
flour
1 1/2 c. hot water
1 c. red wine
1 tsp. mixed dry thyme, marjoram and basil
1 tsp. dried parsley
1 large onion, sliced
1 1/2 tsp. salt
1/2 tsp. coarse pepper
3 carrots, scraped and quartered
3 potatoes, peeled and quartered

Preparation

Remove sinews and bones from venison; cut meat into bite-size pieces and roll in flour.
Brown in hot bacon fat in deep kettle. Add hot water, wine, herbs, onions and salt and pepper.
Cover pot and bring to a boil.
Lower heat and simmer 2 hours.
Add carrots and potatoes.
Cover and simmer 1 hour, adding more hot water, if needed.
When meat is tender and vegetables done, serve hot. Serves 6.