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.


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