8 slices bacon cut into 1/2-inch pieces
2 lbs. boneless venison, cut into 1-inch cubes
4 c. water
2 c. dry red wine
1 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. pepper
8 oz. tiny pearl onions (2 c.)
4 med. carrots, cut into 1-inch pieces
2 lg. potatoes, cut into 1-inch pieces
1 c. cold water
1/3 c. all-purpose flour
1 tsp. browning sauce, if desired
1/4 c. snipped parsley

Cook bacon in 4-quart Dutch oven until crisp. Remove bacon. Cook venison in fat until brown. Add water, wine, salt, thyme, marjoram, and pepper; heat to boiling. Reduce heat; simmer for 2 hours.

Stir in onions, carrots, and potatoes. Cook until vegetables are tender. Shake 1/2 cup cold water and flour in a container and then pour into stew. Add browning sauce. Boil 1 minute. Sprinkle in bacon and parsley.