Venison Stew


  • 2 lbs venison stew meat
  • 1 large yellow onion, diced
  • 1/4 C flour
  • 4 carrots cut into 1″ rounds
  • 3 stalks of celery cut into 1″ pieces
  • 2 Tbs garlic, chopped
  • 1 sprig rosemary, chopped
  • 4 oz The Dissident
  • 4 Tbs butter
  • 2 Tbs thyme, dry
  • 1 lb fingerling potatoes cut into 1″ coins
  • 1 lb mushrooms of your choice
  • 6 C beef stock
  • 1/2 C red wine
  • 1 tsp sea salt to taste
  • 1 tsp tellicherry or black pepper to taste


Saute meat in butter at medium high heat in a soup pot and lightly salt and pepper. When the meat has slightly browned, add flour and mix thoroughly. Add the wine, herbs and garlic and cook for 30 seconds mixing constantly. Add all remaining ingredients except The Dissident, and bring to a boil. One stew has boiled, drop heat to low and cook for 2 hours or until meat is fork tender stirring every 15 minutes.

When meat and vegetables are very tender, add The Dissident and cook for 15 minutes. Season with salt and pepper and serve with warm artisan bread and a snifter of The Dissident.

Serves 4-6