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1
In a large stockpot cook the bacon over high heat until crispy.
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2
Remove the bacon from the pan and drain on paper towels.
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3
Season the venison with salt and pepper, and then lightly dust with flour.
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4
Add the oil to the pot and sear the venison on all sides over medium high heat.
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5
Remove the meat from the pot and add any remaining flour, stirring constantly.
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6
Deglaze the pot with the red wine, scraping with a wooden spoon.
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7
Add the onions and cook over medium high heat until translucent, about 3 minutes.
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8
Add the carrots, celery and parsnips and saute for 2 minutes, then add the leeks and garlic and cook for 2 minutes.
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9
Add the mushrooms to the pot and cook until they release their moisture, about 5 -- 7 minutes.
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10
Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste.
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11
Bring the stew to a boil, then reduce heat to a simmer.
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12
Cook until the meat is tender and the stock is reduced, about 1 1/2 hours.
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13
Add the potatoes to the pot and continue cooking until they are cooked through, about 20-30 minutes.
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14
Season to taste and serve with egg noodles tossed with butter.
