Hearty Venison Stew

Ingredients

SERVINGS: 8 Serving(s)

1½ to 2 pounds deer roast, silver skin removed, cut into 1-inch cubes
2 tablespoons olive oil, plus extra if needed
Flour for coating
salt and pepper
6 tablespoons butter, divided
2 ribs celery, small dice
¼ cup red onion, small dice
4 ounces shiitake mushrooms, sliced
2 teaspoons salt and pepper
2 teaspoons dried thyme
1 tablespoon roasted garlic
1 can diced tomatoes (28 ounces)
3 large baking potatoes, peeled and cut into 1-inch cubes
2 large carrots, peeled and sliced
8 ounces fresh wax beans, snipped and cut into 1-inch pieces
2½ quarts beef stock
4 tablespoons flour

Preparation

In a large cast iron skillet, add 2 tablespoons of olive oil and heat until hot. Meanwhile, coat the cubed venison with flour and sprinkle with salt and pepper. Sauté the venison until cooked all the way through. You may need to do 2 rounds depending on the size of your pan. Set aside.

In a heavy 2-gallon stock pot, add 2 tablespoons butter and melt on medium heat. Add celery, onion, roasted garlic, thyme, salt and pepper. After a few minutes, add the shiitake mushrooms and cook all until golden. Add the diced tomatoes, beef stock, cooked venison, carrots and potatoes. Bring to a boil and cook for about 45 minutes.

Meanwhile, in a separate saucepan, melt 4 tablespoons butter, then add 4 tablespoons flour to form a roux. Set aside. After stew has cooked for about 45 minutes, toss in the fresh wax beans and cook 15 minutes longer. Then slowly add the roux a little bit at a time. Cook for 10 minutes more. Serve hot with cornbread.