Prep Time: 1 hour
Cook Time: 2.5 hours
Stout Venison Stew
- 2 tbs butter
- 2 tbs flour
- 4 lbs (8 cups) venison stew meat, cut into 2-inch chunks
- Salt and pepper
- 3 tbs 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 tbs light brown sugar
- 1 tsp dried thyme
- 1 tsp dried rosemary leaves
- 1 oz bittersweet chocolate, chopped
- 2 bay leaves
- 5 carrots, peeled and roughly chopped
- 1 1/2 lbs small red potatoes (creamers), cut in half
Crust for Pot Pie
- 4 cups all-purpose flour
- 2 cups solid shortening (like Crisco)
- 1 cup cold water
Stout Vension Stew
1. Toss venison in a bowl with flour, salt and pepper. Heat oil in a large Dutch oven over medium heat. Add floured meat and brown evenly on all sides. Add next four ingredients and cook until onions are lightly browned, about 5 to 7 minutes.
2. Add remaining ingredients except potatoes and bring to a boil, stirring occasionally. Cover and reduce heat to low. Simmer for 1 1/2 hours, then remove lid to reduce liquid and thicken sauce. If sauce becomes too thick, add additional beer or broth.
3. Once meat is tender, add potatoes and cook until potatoes are just cooked. Season to taste with additional salt and pepper.
Venison Pot Pie
1. Mix flour, shortening, and cold water in a large, lightly greased bowl.
2. Wrap the formed dough in plastic wrap and place in the refrigerator for 1 hour or until chilled.
3. Once dough is chilled, divide into two portions, one about 50% larger than the other, and roll each half out onto a floured surface, about 1/4-inch thick.
4. Press the larger portion of the rolled dough around the bottom, and three-fourths of the way up the sides of a lightly greased 5 qt Dutch oven. Place Dutch oven over medium-hot coals until crust is lightly browned.
5. Remove Dutch oven from heat.
6. Fill with cooled venison stew, leaving a 1-inch gap between the stew filling and the top of the dough.
7. Place remaining dough over the top and fold the edges of the bottom layer over, crimping the two layers of dough together. Place lid on Dutch oven.
8. Place on a medium-hot bed of coals and arrange additional coals over the top of the Dutch oven. Bake for 20 minutes or until top crust is golden brown.