Venison Stew over Mashed Taters

Venison Stew over Mashed Taters

1 onion chopped
3 stalks celery chopped
2 carrots chopped
3 cloves of garlic sliced
2 cups dry red wine
3-4 cups water or stock of your choice
2 tsp thyme
2 tsp oregano
2 tbs parsley
2 whole bay leaves
dash of rosemary
salt and pepper to taste
5 drops of hot sauce
1 tbs Worcestershire sauce
2 tbs vinegar
1 tbs tomato paste
2 tbs butter
2 pounds of venison roast cut into bite sized pieces
8 oz frozen peas

8 oz package of cremini mushrooms quartered

6 medium potatoes peeled
4 tbs butter
1/2 cup milk more or less
1 tsp salt
1/2 tsp pepper

In a large stovetop crock (I am using vintage corning ware), sauté onion and when translucent add celery and carrots. Cook for 5 minutes then add sliced garlic and cook for another minute. I usually brown the meat but this time I didn't. Add the wine, water or stock, herbs, seasonings, sauces, vinegar, tomato paste, and butter. Bring to a boil and then simmer for 4 hours. Test a piece of venison and if tender, add peas and quartered mushrooms. While peas and mushrooms are cooking, peel your taters and chop into bite sized pieces put in cold water and bring to boil and cook till soft.

Drain potatoes, put in a large bowl, and mash potatoes with a potato masher. When potatoes are almost completely mashed add salt and pepper, melt butter and heat milk then add slowly to potatoes till they become the consistency you want. Don't make them too soft or creamy since you want them to absorb that venison gravy. Place a dollop of potatoes in a serving size bowl and smoosh the middle and ladle the venison stew over the top. Boy was this a tasty meal for Thanksgiving.

Tip: I kept the mashed potatoes warm by placing mashed potato bowl in the colander over the pot I cooked them in with water simmering. The potatoes stayed perfectly warm. First time I ever tried this trick and it worked like a charm. I think this tip could be used to keep other food items warm.