|Bacon slices||4 , cut into 1/2-inch pieces|
|Boneless venison||1 Pound, cut into 1-inch cubes|
|Water||2 Cup (32 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Pearl onions||4 Ounce (1 cup)|
|Carrots||2 Medium, cut into pieces|
|Potato||1 Large, cut into pieces|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Browning sauce||1⁄2 Teaspoon (if desired)|
|Chopped parsley||2 Tablespoon (fresh)|
1. 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.
2. 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.
3. Stir in onions, carrots and potato. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables and venison are tender.
4. 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.