Venison and Wild Mushroom Stew
- 6 strips bacon, cut into 1/2-inch pieces
- 2 pounds venison shoulder, excess fat removed, cut into 1-inch cubes
- Black pepper
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 cup dry red wine
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 2 ribs celery, diced
- 1 large parsnip, peeled and diced
- 1 leek, white only, diced
- 2 teaspoons minced garlic
- 1 pound mixed wild mushrooms, such as wood ear, chanterelle, morel, or shiitake, sliced
- 1 12 ounce bottle amber beer
- 21/2 quarts veal or beef stock
- 2 tablespoons Worcestershire sauce
- 6 sprigs fresh thyme
- 1 teaspoon allspice
- 3 bay leaves
- 2 tablespoons tomato paste
- 2 baking potatoes, like russets, peeled and cubed
- 1 pound cooked egg noodles
In a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels. Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the pot and sear the venison on all sides over medium high heat. Remove the meat from the pot and add any remaining flour, stirring constantly. Deglaze the pot with the red wine, scraping with a wooden spoon.
Add the onions and cook over medium high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and saute for 2 minutes, then add the leeks and garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 -- 7 minutes. Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then reduce heat to a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking until they are cooked through, about 20-30 minutes.
Season to taste and serve with egg noodles tossed with butter.
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