Venison & Mushroom Stew

6: Strips bacon, cut into 1/2 inch pieces
2#: Venison Shoulder - Excess Fat removed - cut into 1 inch cubes - salt and black pepper
1/4 cup : Flour
1/4 cup : Vegetable oil
1 Cup : Dry red wine
1: Large onion - diced
1: Large carrot - peeled and diced
2 Ribs : Celery - diced
1 - 12 oz : bottle of amber beer
21 / 2qts : Veal of beef stock
2 Tbl : Worecestershire sauce
6 Sprigs : Fresh Thyme
1 Tsp : Allspice
3 : Bay leaves
2 Tbl: Tomato Paste
1 : Baking Potatoes - Russets, Peeled and Cubed
1# :Cooked egg noodles

1. In a large stockpot, cook the bacon over high heat until crispy
2. Remove the bacon from the pan and drain on paper towels.
3. season the venison with salt and pepper, then lightly dust with flour
4. Add the oil to the pot and sear the venison on all sides over medium high heat
5. Remove the meat from the pot and add any remining flour, stirring constantly
6. Deglaze the pot with the red win, scraping with a wooden spoon.
7. Add the onions and cook over medium high heat until translucent; about 3 minutes
8. Add the carrots and celery and saute for 2 minutes. then add the garlic and cook for 2 minutes
9. Add the mushrooms to the pot and cook until they release their mooisture; about 5-7 minutes
10. Add the beer and scrape to remove any broned bits from the bottom of the pan - then add
the veal stock, worcestershire saouce, thyme, allspice, bay leaves and tomato paste
11. Bring the stew to a boil and then reduce the heat to a simmer.
12. Cook until the meat is tender and the stock is reduced; About 1.5 hours
13. Add the potatoes to the pot and contiunes cooking until they are cooked through; about 20-30 minutes
14. Season to taste and serve with egg noodles, tossed with butter