INGREDIENTS
3 tablespoons olive oil divided
8 ounces chopped bacon
3 pounds deer roast meat chopped into large 2-inch chunks
2 pounds carrots chopped into large chunks
2 onions roughly chopped
6 cloves garlic smashed
1 pound crimini mushrooms halved
1/2 cup brandy
750 ml dry red wine
2 cups venison stock or beef stock
2 tablespoons tomato paste
1 bouquet garni (a small fresh herb bouquet with thyme, rosemary and a bay leaf – tied together)
4 tablespoons butter softened
1/4 cup flour
Salt and pepper
3 pounds baby golden potatoes
DIRECTIONS
Heat 1 tablespoon oil in a large sauce pot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.
Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.
Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover.
Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
In the last hour of simmering, preheat the oven to 450 degrees F.
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
Roast for 35-45 minutes until tender, tossing once in the middle.
Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste.
Slowly stir the butter mixture into the stew until the desired thickness in reached. Salt and pepper to taste if needed.
