Venison and Wild Mushroom Stew

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I made this dish last night and the "Great White Hunters" at the table said hands down the BEST venison recipe they had ever had. Now about the negative reviews. The bacon and bacon grease is salty. I did add 1 tsp. kosher salt to the stew. I too wondered about deglazing with wine which does not evaporate but followed the recipe anyway and the stew is fabulous. Also, I only added the bottle of beer and 1 qt. of beef stock. The stew was very soupy. I cooked it in a 350 degree oven UNCOVERED for 2 hrs. It reduced by 1/3 and was perfect. The venison fell apart. DO NOT leave out the Allspice, key ingredient, and there is no substitute. The Wild Mushrooms make the dish more exotic and more expensive. Regular mushrooms would be just fine. I did not put in the potatoe. The recipe omitted returning the meat to the pot, SO WHAT, use common sense people. This is intermediate level cooking. If you are a beginner try another recipe.

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I made this for my family tonight. I have five children and they are pretty fussy to trying new things. They LOVED IT. My husband LOVED it too. He said that we should make this for a holiday because it was a stew that was made "fancy". This is a dish we definitly will make again.

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This was an annoying recipe that has several things wrong with the directions. First, when rendering bacon fat, don't cook it on "high" in a heavy stock pot, it will burn. Second, an entire cup of red wine to deglaze was way too much. It never evaporated enough to allow my veggies to caramelize. Instead they softened in a wine slurry and never developed that important layer of flavor that a caramelized vegetables get. Third, I'm assuming you're supposed to add the meat back in when you add the broth because it never actually says when to add the meat back. And last but not least there's this little thing called salt, and most good recipes call for it (besides just in the flour.

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We loved it! I only added 2 quarts of beef broth, and I added more worcerstershire along with garlic salt and lots of pepper. I also cooked half the noodles they called for in the pan with the stew and it was perfect!

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There is a LOT of stock in this recipe which did not reduce nearly enough in the 2 hours the pot was on the stove. A partial solution was to cook the noodles in the stockpot rather than separately. On the whole, however, this tasted pretty much like a good beef stew - but it was not, in our opinion, a showcase for the venison. (We were, however, using farm raised venison; a wild deer might have been better.

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If you enjoy bland, tasteless food that consists of expensive ingredients and takes several hours to make, this is the recipe for you! My husband and I both had one bowl and then I had to throw the rest away! What a disappointment!

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My husband harvested his first deer and my family wanted me to make some for everyone at a gathering. This recipe was perfect. It conceils the gaminess in the richest broth and was absolutely fantastic! Everyone loved it!

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If you love venison, this is the item to eat! I never really like venison until i tried this recipee.

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I made this stew and every body said that they could not get enough so next time I will have to make more.