Submitted by Becky Durst, Huggins, Mo.

INGREDIENTS:

3 to 4 pounds of cubed venison

Flour

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

DIRECTIONS:

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.

Becky DurstRecipesBecky Durst,Deer,Huggins,main dish,Missouri,stew,venison,venison stewSubmitted by Becky Durst, Huggins, Mo. INGREDIENTS: 3 to 4 pounds of cubed venison Flour 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 DIRECTIONS: In a...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma