VENISON STEW

3 lbs. Venison ham, cut in 1-1/2” pieces
Olive oil
Salt & pepper to taste
2 onions, sliced and quartered
4 cloves garlic, diced
2 lg. fresh jalapenos, seeded and diced*
4 c. beef broth
1 beer (I used Spatan Oktoberfest.)
3 bay leaves
1 t. paprika, approximately
1 – 2 TB Worchestershire sauce
6 carrots, cut in ½” circles
3 potatoes, diced in 1” pieces
8 oz. mushrooms, thickly sliced (I used cremini.)

In a large Dutch oven on medium heat, brown meat in olive oil in small batches; salt and pepper each batch. Put all the meat back in the pan and add the onions, garlic, and jalapenos and stir well. Add the beef broth, beer, bay leaves, paprika and Worchestershire sauce and stir. Cover and turn the fire down as low as it will go. After 2-1/2 hours the meat should be tender, but since venison has no fat in it, it will be extremely dry. Cook it another 2 hours or until the meat begins to shred. Add the carrots, potatoes and mushrooms; salt and pepper the vegetables to taste. Cover and cook about 30 minutes, or until the potatoes are tender, stirring occasionally to be sure it does not stick. Remove the bay leaves and serve with hot bread to sop up the juices.

*Add more jalapenos, cayenne, crushed red pepper or black pepper if you want it to have more of a kick. There was no heat in this recipe.