Venison Vegetable Medley

• 2 Tbsp. olive oil
• 10 slices bacon, cut into 1-inch pieces
• 2 lb. cubed deer meat
• black pepper to taste
• 4 small onions
• 6 carrots (1/2-inch pieces)
• 4 stalks celery, peeled and cut into 1/2-inch pieces
• 2 Tbsp. granulated sugar
• 2 c. beef broth
• 2 c. wine
• 2 Tbsp. margarine
• 2 Tbsp. jelly
• 2 tsp. thyme
• 4 or 5 potatoes, peeled and cubed
• 1 tsp. crushed garlic
• 9 plum tomatoes, cut up or 1 large can whole tomatoes, cut up
• 4 Tbsp. parsley

1. Heat olive oil in skillet.
2. Cook bacon pieces in skillet and then place in large 2 handled pot, Dutch oven or soup pot.
3. Brown deer meat in skillet in small batches, sprinkling with pepper. Add to soup pot.
4. In skillet saute onions, carrots and celery, sprinkling with sugar to caramelize slightly.
5. Add to soup pot. Add beef broth and wine to skillet and bring to boil, scraping up brown bits.
6. Reduce heat; swirl in butter, jelly and thyme.
7. Cook for a minute more.
8. Pour over meat in soup pot and simmer gently on low heat.
9. Add garlic, potatoes and parsley.
10. When vegetables and meat are nearly done, add tomatoes and simmer.
11. Do not thicken broth.
12. Serve with hearty bread or garlic bread for a filling but slightly different stew.

olive oil, bacon, deer meat, black pepper, onions, carrots, stalks celery, sugar, beef broth, wine, margarine, jelly, thyme, potatoes, garlic, tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270978 (may not work)