Venison Stew

Venison (up to 4 pounds)
Flour
3 tablespoons bacon fat
1 1/2 cups hot water
1 cup wine, dry red
1 teaspoon mixed thyme, basil, marjoram
1 teaspoon dried parsley
1 onion, large
1 1/2 teaspoons salt
1/2 teaspoon coarse red pepper
3 carrots, scraped/quartered
3 potatoes, scraped/quartered

Cut venison into bite-size pieces and roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and bring to a boil. Lower heat and simmer two hours.

Add carrots and potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with French bread.