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
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