My dad used to make this every hunting season. I am still using the gifted venison I was given by my neighbor. I kept this as true I can remember; I even used rutabaga which I hated growing up. The stars are the venison, Burgundy wine, (my dad used cheap stuff from the Bi-Low grocery), carrots, onions, and celery. I used low sodium beef stock to have enough liquid for the stew to reduce and thicken. I hope you like it.

2 pounds venison cut in 1 1/2”cubes
2 strips bacon
1/4 cup oil
2 cups flour
2 teaspoons Old Bay seasoning
1 teaspoon black pepper
2 cups burgundy wine
1 bay leaf
1 sprig thyme
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
5 garlic cloves crushed
1 rutabaga, diced

6 cups of beef stock

In a soup kettle on medium heat add bacon and render to get fat. When bacon is crispy remove from pan. Eat the bacon – you need your strength.

Mix flour, Old Bay, and pepper and mix.

Add oil to pan and add onions, carrots, celery and rutabaga. Sauté until lightly brown.

Add venison to flour mixture and coat thoroughly.

Add venison to kettle and brown on all sides adding more oil if needed

Add garlic and cook for 2 minutes.

Add wine to deglaze pan.

Add thyme and bay leaf.

Add beef stock.

Bring to a simmer and place on medium low heat.

Simmer for 2 to 3 hours until venison is tender.

Remove bay leaf and thyme.