Submitted by Becky Durst, Huggins, Mo.
3 to 4 pounds of cubed venison
3 Tbsp bacon fat
1 1/2 C hot water
1 C red wine
1 tsp each of dry thyme, marjoram, basil and parsley
1 large onion, sliced
1 1/2 tsp salt
1/2 tsp coarse pepper
3 carrots, peeled and quartered
3 potatoes peeled and quartered
In a deep Dutch oven with a tight lid, heat bacon fat until hot. Roll venison pieces in flour to coat: add to pot and brown. Slowly add hot water and stir to loosen meat pieces. Add wine, herbs, onion, salt and pepper. Cover and bring to a boil. Lower heat and simmer for two hours. Add carrots and potatoes, adding more hot water, if needed. Simmer until carrots and potatoes are done, about one hour. Cook’s note: I have used beef in place of venison. This recipe may also require more water before vegetables are put in. A tight-fitting lit is essential for this recipe.