Venison Carbonnade
Chris Shenton
2008-01-06
Ideas included from (among others):
* http://principiagastronomica.com/post/21
* http://allrecipes.com/Recipe/Venison-Stew-I/Detail.aspx

Michele gave me a hunk of Venison which seemed good for a winter stew.
I have a bunch of dark smokey beer that seemed like it would go well
so went toward a carbonnade, even though the style's not traditional.
Gratuitous stew-like veggies: carrots should provide sweetness, celery
an earthiness, and mushrooms some umami.

2	pound	Venison Shoulder (thanks, Michele!), cut into 1-inch cubes
2	Tbs	Oil 
4	slices	Homemade Bacon
4		Onions, sliced
1/2	Tbs	Sugar
1/2	Tbs	Flour
1		Celery, cubed
1		Carrot, cubed
2	clove	Garlic, minced
8	ounces	Cremini Mushrooms, quartered
2	cups	"Olde MacRauch", home-made peat-smoked dark ale
2	cup	Beef Stock
2		Bay Leaf
	pinch	Dried Oregano
	pinch	Thyme
1	Tbs	Worchester sauce

Season Venison with salt, pepper; brown well in Oil. Remove.
Saute Bacon, remove; cut into small strips.
Saute Onions gently until soft, sprinkle with brown sugar, cook a bit more.
Add Celery, Carrot, Garlic, Mushrooms; saute a bit.
Add Flour, stir.
Add back Venison, Bacon.
Deglaze with Beer.
Add Stock, Bay Leaf, Oregano, Thyme, Worchester.
Simmer slowly 1 1/2 to 2 hours until meat is tender,
adding more beer if it's getting too thick.

Serve over boiled, mashed potato and turnip ("clapshot").