Virginia Pierce’s Venison Stew

Venison Stew featuring aged venison browned in bacon grease which gives an amazing depth of flavor to this hearty dish. Aged venison browned in bacon grease gives an amazing depth of flavor to this hearty dish.


  • 2 pounds venison (from the ham) cut into 2-inch chunks
  • 4 tablespoons all-purpose flour seasoned with a pinch each: black pepper, salt, garlic salt
  • 3 tablespoons bacon grease
  • 1 large onion, quartered
  • 1 clove garlic, chopped
  • 1 teaspoon dried basil
  • 4 cups chopped potatoes
  • 2 cups sliced carrot
  • 1/2 cup red wine


Place seasoned flour in a plastic bag. Add meat cubes and shake until meat is coated. In a large cast iron pot brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Add onion, garlic, and basil and cook until lightly browned. Add potatoes and carrots. Add red wine and enough water to bring the liquid levelnearly to the top of the stew mixture. Simmer, covered, for 2 to 3 hours. Serves 8. COOK’S NOTE For optional dumpling topping, mix dumplings according to Bisquick box directions and spoon onto stew 20 minutes beforeyou are ready to eat. Cover for 10 minutes. Uncover and continue cooking for 10 minutes. Wine pairing: Cabernet Franc-Merlot Blend