- 6 slices bacon (thick cut works well – or add a few more slices if using thin bacon)
- 1/4 cup flour
- 1/8 teaspoon pepper
- 2 pounds boneless venison, de-fatted and cut into 1 ” cubes
- 1 can beer
- 10 ounces low-sodium beef broth
- 1 envelope dry onion soup mix
- 1 medium onion sliced
- 1 tablespoon honey
- 1 tablespoon thyme leaves
- 1 tablespoon parsley
- 2 tablespoon red wine vinegar
- Hot buttered noodles (or rice/mashed potatoes)
- Using an oven proof dutch oven or large fry pan, fry bacon until crispy, reserving bacon fat in pan. Cool bacon, crumble and set aside.
- Combine flour and pepper and put into a shaker bag.
- Shake venison cubes in flour in the bag.
- Brown the venison cubes in bacon fat.
- Stir in the can of beer, broth, onion soup mix, honey and thyme.
- Bring to a low boil for a few minutes.
- Cover and cook in 325 F oven for 1 hour.
- Uncover and stir in sliced onion. Continue baking for another 1/2 hour until venison is tender.
- Remove from oven and stir in red wine vinegar, parsley and crumbled bacon.
- Serve over buttered noodles (or over mashed potatoes or rice if preferred).