Venison Stew

• 2 pounds of venison - cut up 1-inch cubes
• 1/2 lb. bacon cut in small pieces
• 4-5 Tbs. Paprika (preferably Spanish)
• 1/4 cup olive oil
• 8-10 garlic cloves (mashed to a paste)
• 3-4 bay leaves
• 1 tbs. lamb seasoning (from Penzeys)
• 2 tbs. balsamic vinegar
• Parsley
• 6-8 red potatoes - cubed for stew
• 1 tsp.cayenne pepper
• 1 cup peas
• 1 cup of dry white wine (chardonnay works well)
• 2 cubes beef bouillon (Knorr)
• 1 small sweet onion, cut in wedges

1. 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.

cubes, bacon, paprika, olive oil, garlic, bay leaves, lamb seasoning, balsamic vinegar, parsley, potatoes, tspcayenne pepper, peas, white wine, beef bouillon, sweet onion

Taken from www.epicurious.com/recipes/member/views/venison-stew-1216241 (may not work)