- In a large pot, blanch potatoes and set aside. In a large cast-iron Dutch oven or stock pot, sweat carrots, onions, celery, and garlic in olive oil over medium-high heat until translucent. Add venison to the pot to brown. When venison is browned, drain fat and add bay leaves, tomatoes, and chicken stock.
- Simmer until venison is soft. When stew can coat the back of a spoon, add cooked potatoes, peas, chocolate, Whisky BBQ Sauce, thyme, and Dijon mustard. Heat through and season with salt and pepper. Serve with crusty sourdough bread and enjoy with a cold beer.
Original Recipe and Image via: Garden & Gun