Venison And Wild Mushroom Stew

By jakkelly

Ingredients

• 6 bacon strips cut 1/2" pieces
• 2 pounds venison cut into 1" cubes
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1 cup dry red wine
• 1 large onion diced
• 1 large carrot peeled, diced
• 2 celery ribs diced
• 1 large parsnip peeled, diced
• 2 teaspoons minced garlic
• 1 pound mixed wild mushrooms, sliced
• 1 bottle amber beer - (12 oz)
• 2 1/2 quarts beef broth
• 2 tablespoons Worcestershire sauce
• 6 fresh thyme sprigs
• 1 teaspoon allspice
• 3 bay leaves
• 2 tablespoons tomato paste
• 1 pound cooked egg noodles

Details

Servings 6

Preparation

Step 1

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 sauté for 2 minutes, then add the garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 to 7 minutes.

Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the beef broth, 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. Season to taste and serve with egg noodles tossed with butter.