Venison Stew:
Like to take a whole hind quarterand bone out.
Open it up so that it lays flat, outside down.
Rub crushed garlic, chopped bacon, cracked black pepper, and sea salt (to taste) into the opened up roast.
Then roll it up and tie it together in a roll.
Then brown it in bacon grease throughly.
Place in tow gallon or bigger pot with bay leaves (to taste) and gently boil till venison turns with a fork.
Remove roast from pot and add the trinity (as much as you like) and bring to boil. cook till onions and celery are almost done.
While cooking veggies I open the roast and put it to the fork (shred the meat).
Now that hard veggies are done and meat is shredded, add meat and fresh Mushrooms of your choice back to boiling pot.
Put on a pot of rice.
Bring stew back to boil and turn off, let stand till rice is done, I also do a final seasoning adjustment if needed.
Serve stew over rice with bread of your choice... or crackers.
This also works with a neck roast, one of my favorites.
It tends to be more work, but the pay off in flavor is worth it.
Always better after resting over night in the refrigerator.
-gus
