How to make it

  • In stock pot add 2 tbs oil and heat till almost smoking
  • Add meat and brown on both sides and remove from pot
  • Add onions, garlic, celery and carrots
  • Cook 5 minutes
  • Deglaze pot with ale and reduce by half
  • Add venison, stock, beans, bay leaf, rosemary and tomatoes
  • Bring to a boil, reduce heat , cover and simmer one hour OR until meat is tender
  • Bring back to a boil, whisk in roux to desired thickness
  • season with salt and pepper to taste
  • suggestion: Serve with toasted baugutte slices topped with Chevre

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    pippy ate it and said...
    I love venison and this stew recipe looks absolutely delicious. It's got 5+++ forks from me.
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