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Ingredients

• 6 strips bacon, cut into 1/2-inch pieces
• 2 pounds venison shoulder, excess fat removed, cut into 1-inch cubes
• Salt
• Black pepper
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1 cup dry red wine
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 2 ribs celery, diced
• 1 large parsnip, peeled and diced
• 1 leek, white only, diced
• 2 teaspoons minced garlic
• 1 pound mixed wild mushrooms, such as wood ear, chanterelle, morel, or shiitake, sliced
• 1 12 ounce bottle amber beer
• 21/2 quarts veal or beef stock
• 2 tablespoons Worcestershire sauce
• 6 sprigs fresh thyme
• 1 teaspoon allspice
• 3 bay leaves
• 2 tablespoons tomato paste
• 2 baking potatoes, like russets, peeled and cubed
• 1 pound cooked egg noodles

Description

Food Network Invites You To Try This Venison And Wild Mushroom Stew Recipe From Emeril Lagasse.

Food Network