Savory Venison Stew

1 lb deer stew meat, cut into 1-inch cubes
4 slices bacon, chopped
¼ cup flour seasoned with salt and pepper
1 garlic clove, finely chopped
2 cups water
1 beef bouillon cube
¾ cup tomato juice
¼ cup Port or dry red wine
1 tsp lemon juice
1 tsp steak sauce (optional)
½ tsp marjoram
4 small onions
4 carrots, cut into chunks
4 potatoes, quartered
1 cup chopped celery
Salt and pepper

Fry bacon in a Dutch oven. Add cubed meat that has been tossed in seasoned flour; brown on all sides. Add garlic, water, bouillon cube, tomato juice, wine, lemon juice, steak sauce, and marjoram.

Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, until meat starts to tenderize. Add more water if necessary.

Add onions, carrots, potatoes, and celery. Cover and simmer for another hour, until vegetables are tender. Add salt and pepper to taste. Thicken stew slightly by sprinkling flour over the top and stirring while cooking. Serves 4.

Nanahanna