Braised Venison Stew

Instructions

Preheat the oven to 350 (or 180).

In a 7-quart dutch oven, add the sliced bacon. Sauté the bacon over medium to medium-low heat for 10 to 15 minutes until lightly golden and crispy. Remove with a slotted spoon, transfer to a paper towel lined plate and set off to the aside.

Meanwhile, place the venison in a large bowl and add the steak seasoning. Toss well to coat. Once the bacon is done, work in batches, searing the venison in the bacon fat on all sides until deeply golden brown. Transfer to a clean plate and repeat with the remaining venison.

Next add in the shallots and garlic with a pinch of salt. Stir and cook 5 minutes, scraping the bottom oof the pot to get the stuck on bits. Then onions, carrots, celery, turnips and mushrooms and about 1 teaspoon of the freshly ground tri-color peppercorns. Sauté the vegetables for about 6-8 minutes, stirring frequently.

Pour in the beef stock/broth and wine. Mix water with tapioca flour and add in as well. Add the bacon and seared venison, stir to combine. Add bay leaves and thyme springs.

Cover and bring to a boil. Once boiling, remove off of the heat and transfer to the oven and cook for 1½ to 2 hours, or until the venison and vegetables are tender. Once cooked, remove the bay leaves and thyme.

Once bubbling has subsided, grate in the dark chocolate and stir to incorporate. Taste and add salt and pepper too taste (if needed).

Ladle the stew into bowls and garnish with minced fresh parsley.

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