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. pepper
1/2 tsp. dried marjoram leaves
8 oz. tiny pear-onions (about 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, stirring occasionally until crisp. Remove bacon with slotted spoon; reserve. Cook and stir venison in bacon fat until brown, about 7 minutes. Add 2 cups water, the wine, salt, thyme, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer until venison is almost tender, about 2 hours.

Stir in onions, carrots and potato. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Shake 1/2 cup cold water and the flour in tightly covered container, gradually stir into stew. Stir in browning sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with bacon and parsley. 8 servings. BEEF STEW: Substitute beef for the venison.