Deer Stew

3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds deer shoulder, cut into 1-inch cubes
5-6 strips of bacon, chopped and crispy
1-2T bacon fat
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade stock, or low-sodium store-bought chicken stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley

Directions

Preheat oven to 325 degrees. Warm the bacon grease on the bottom of pot. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

Place deer cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions and the bacon on top of deer. Add the stock and 1 cup water.

Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.