Prep Time: 10 minutes
Cook Time: 2 hours
3 T. olive oil
4 slices of your favorite bacon, chopped
2 lb. venison stew meat
4 C. mushrooms, quartered
6 large carrots, roughly chopped
5 cloves garlic, smashed
2 onions, roughly chopped
1/4 C. all-purpose flour
4 C. low sodium stock
1/2 C. sherry
3 bay leaves
Salt and freshly ground black pepper
1 C. heavy cream
3 T. parsley
2 tsp. rosemary
1 bag frozen peas
Cooked rice, potatoes or noodles for serving
What to do:
Heat oil in large pot or Dutch oven over medium-high heat, season venison with salt and pepper. Working in batches, brown meat on all sides, about 5-6 minutes. Remove to plate and cook the bacon. Once bacon is cooked, move this also to the meat plate.
Add the mushrooms, carrots, garlic, onions, bacon and venison to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and beef. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
Slowly stir in the heavy cream, parsley, tarragon and peas, cook for about 5 minutes or until heated through. Serve the stew in shallow bowls over cooked rice, potatoes or noodles.
If all you have is potatoes add them in when you are cooking the vegetables. I have used all frozen vegetables and it has turned out delicious.