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Ingredients

• 1+ lbs venison, cubed
• 1 big carrot, peeled and chopped
• 1 big parsnip, peeled and chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled and chopped
• 1 onion, chopped
• 1 can chopped tomatoes
• 3 cloves garlic, minced
• A handful of dried morels, broken up a bit.
• 2 cups beef stock
• 1 ½ cups red wine
• 1 cup water
• A leftover bone from a leg of lamb, (most of the meat eaten in a previous meal, any leftover meat removed and added to the pot)
• Dash of habanero sauce
• A couple dashes of black bean sauce
• A couple dashes of Sriracha sauce
• A sprinkle of cumin
• A sprinkle of garlic powder
• A sprinkle of cayenne
• A little rosemary
• Freshly ground pepper
• olive oil
• Dumplings
• 1 cup flour
• 2 tsp baking powder
• Pinch of salt
• Whatever herbs you want, or none at all, I used basil.
• milk

Description

This Stew Is A More Flavourful Take On Your Average Beef And Mushrooms Stew. Venison And Morels Add More Depth, And What I Like To Call "earthiness" To The Dish.

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