Venison Stew

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   The day before combine in a large bowl: venison, olive oil, garlic, paprika, balsamic vinegar, lamb seasoning and leave in this marinade for about 24 or 42 hours. In a dutch oven or pressure cooker, cook the bacon, remove to a warm plate. In the same pot, using the bacon drippings, sautee venison until brown, add rest of marinade (whatever is left from overnight marinade). Add bay leaves, cayenne pepper, crumble beef bouillon over the browned beef, onions and sautee for about 5 minutes. Add bacon back to pot. Add potatoes, wine, peas and chopped parsley (about 2 tbs.) and water if necessary, but very little. You can add mushrooms and carrots. Reduce heat and simmer until meat and vegetables are tender (if you are using pressure cooker please refer to directions or specifications of your model). Serve with white rice and a full bodied red wine.

* Per serving · 4 servings · Values may vary.