Venison Stew with Wild Mushrooms and Root Vegetables
Ingredients: Venison (cubed), wild mushrooms (such as chanterelles or morels), carrots, parsnips, potatoes, onions, garlic, beef or venison broth, red wine, bay leaves, thyme, salt, and pepper.
Instructions:
Sear the venison cubes in a heavy pot until browned, then remove. Sauté onions and garlic, then add chopped root vegetables and wild mushrooms. Pour in broth and a splash of red wine, add herbs, and return the venison to the pot. Simmer until the meat is tender and the flavors meld together. Serve with crusty bread.