Ingredients
- 3 lbs. braised venison hindquarter, cut into 1-inch pieces
- 2 tablespoons olive oil
- 8 oz. bacon, diced
- Kosher salt
- Freshly ground black pepper
- 4 large Vidalia onions
- 4 carrots, sliced diagonally into 1-inch chunks
- 2 teaspoons chopped garlic (about 2 cloves)
- 2 1/2 cups canned beef broth
- 2 cups good red wine
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter at room temperature, divided
- 1 lb. mushrooms, thickly sliced
- Parsley (for garnish)
Directions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the bacon and cook for 8 to 10 minutes, or until the bacon is lightly browned. Remove the bacon with a slotted spoon or tongs.
- Salt and pepper venison.
- In very hot skillet add a single layer of venison, brown it on all sides, working in batches. Do not crowd the pan or the meat will steam instead of brown. Set aside.
- Place onions, and carrots into the Dutch oven or stockpot.
- Cook over medium heat for approximately 10 minutes, or until the onions are lightly browned.
- Add garlic and cook for one minute longer.
- Add the wine and broth into pot.
- Add the venison, bacon, tomato paste, and thyme.
- Bring to a boil.
- When it reaches a boil turn it to low and simmer for about 2 hours.
- Sauté mushrooms in 2 tablespoons of butter until lightly browned. Add to stew.
- Thicken the stew by mixing 1/4 cup of water, 2 tablespoons of flour, and 2 tablespoons of butter in a bowl.
- Pour mixture into pot.
- Simmer for about 5 minutes.
Garnish with parsley and serve with crusty bread and butter.