**Guinness Venison Oven Stew** Drink the green beer and save your Guinness for this easy venison oven stew.

This stew is perfect to dig to the bottom of your freezer and find those random

packages of bear, elk, deer you-name-it meat and make a big pot.

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Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 4 pounds (8 cups) venison stew meat, cut into 2-inch chunks
• salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, roughly chopped
• 4 garlic cloves, minced
• 4 cups beef, venison or game stock
• 1 bottle Guinness Extra Stout (or other dark stout)
• 1 tablespoon light brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary leaves
• 1 ounce bittersweet chocolate , chopped
• 2 bay leaves
• 5 carrots, peeled and roughly chopped
• 1 1/2 pounds small red potatoes (creamers), cut in half

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Instructions

1. Melt 2 T butter in a heavy pot. Whisk in 2 T flour and then cook it until it’s light

   brown. You’re cooking the flour taste out of it and making a roux. Take it off the

   heat and let it cool all the way, then take it out of the pot and keep it somewhere cool.

2. Season about 4 pounds of venison stew meat with salt and pepper. Heat a

   couple of tablespoons of vegetable oil in a large skillet over medium-high heat.

   Add the meat and brown evenly. Once the meat is browned, transfer to a large

   pot that’s OK for the oven.

3. Add a little more oil, some onions, and garlic to skillet and cook it until onions

   are lightly browned, we’re talking maybe 5 minutes. Dump the whole mess into

   a large pot with browned meat.

4. Add 4 cups of beef or game stock, 1 bottle of Guinness stout, some brown

   sugar, thyme, rosemary, 1 ounce of bittersweet chocolate and a couple of bay

   leaves. Bring to a boil. Cover with tight-fitting lid or foil and place in the

   preheated oven for 1 1/2 hours. Add some diced carrots and potatoes and cook

   for another 30 minutes. Stew is done when meat is tender. If it doesn’t break

   apart with moderate pressure, keep cooking.

5. Remove pot from oven and place over on stovetop over medium heat. Whisk in

   reserved butter and flour mixture until liquid is thickened. If more liquid is

   needed for stew, add additional beer and/or stock prior to whisking in butter and

   flour mixture. Season to taste with salt and pepper.

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This Recipe Courtesy Of The Sporting Chef

bon appetit