Venison Stew with Morel Mushrooms

Ingredients

  • ½ cup(s) canola or other vegetable oil, for browning(you may not need all of it)
  • 2 onions, medium to large
  • 3 pound(s) venison
  • ½ cup(s) flour
  • 3 teaspoon(s) salt, and pepper to taste
  • 1 teaspoon(s) paprika (optional)
  • ¼ cup(s) olive oil or butter, divided
  • + 10 more ingredients
    • 3 carrots
    • 6 large cloves of garlic
    • ¼ pound(s) ham (substitute bacon, diced)
    • 1 bottle (750 ml) dry red wine
    • 1 tablespoon(s) fresh thyme, or 1 teaspoon dried
    • 1 tablespoon(s) juniper berries (optional)
    • 4 pound(s) potatoes, preferably small reds
    • 2 cup(s) water
    • 3 bay leaves
    • 1 ounce(s) dried morels

Preheat oven to 325°F, unless you will be cooking the stew on the stovetop. Soak the dried morels in one cup of very hot water. Trim venison, if necessary,  and cut into fairly uniform pieces, about 3/4" - 1". Mix together flour, salt, pepper and paprika. Dredge the venison in the flour mix. In ...

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