Cabin Venison Stew

Recipe courtesy of Knutson’s Kitchen

4 ounces bacon, diced
1 lb. venison shoulder or round cut into 1″ chunks
3 large carrots, peeled and cut into 1/2″ slices
3 large parsnips, peeled and cut into 1/2″ slices
1 cup fresh or frozen pearl onions
1 Tbsp. butter or margarine
8 ounces mushrooms, each cut in half
2 cloves garlic, minced
1 cup red wine
1 Tbsp. cornstarch
1 cup beef stock
2 Tbsp. chopped fresh parsley
1 Tbsp. tomato paste
1 tsp. Tabasco pepper sauce
1/4 tsp. dried thyme leaves
1/4 cup chopped celery (optional)
3 to 4 medium size potatoes (optional but good)

Cook bacon in heavy skillet until just crisp, stirring occasionally. With a slotted spoon, remove bacon from skillet to a bowl. In drippings, over medium-high heat, cook venison until well browned on all sides. With a slotted spoon, remove venison to the bowl with the bacon. In drippings remaining in skillet, cook carrots, parsnips potatoes and onions about 5 minutes. Add butter, mushrooms and garlic; cook 5 minutes longer or until vegetables are crisp-tender. Stir cornstarch into red wine until blended. Add wine to skillet along with beef stock, parsley, tomato paste, salt, Tabasco, thyme, cooked bacon and venison. Increase heat and bring to a boil. Spoon mixture into 2-quart shallow casserole. Cover and bake 30 to 45 minutes. Serve with parslied buttermilk biscuits.