Missouri Venison Stew
["3 to 4 lb. venison", "flour", "1 1/2 c. hot water", "1 c. red wine", "1 tsp. mixed dry thyme, marjoram and basil", "1 tsp. dried parsley", "1 large onion, sliced", "1 1/2 tsp. salt", "1/2 tsp. coarse pepper", "3 carrots, scraped and quartered", "3 potatoes, peeled and quartered"]
["Remove sinews and bones from venison; cut meat into bite-size pieces and roll in flour.", "Brown in hot bacon fat in deep kettle. Add hot water, wine, herbs, onions and salt and pepper.", "Cover pot and bring to a boil.", "Lower heat and simmer 2 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. Serves 6."]
["venison", "flour", "water", "red wine", "mixed dry thyme", "parsley", "onion", "salt", "coarse pepper", "carrots", "potatoes"]