Venison Stew with Wild Mushroom and Biscuits
Attention all you hunters who have been putting away venison in the freezer. Here's your chance to take some of these less-than-tender cuts and make a wonderful meal. The key to this recipe is the use of the rich veal stock or venison stock enhanced with the earthly delight of porcini mushrooms reduced with a large amount of red wine. The pieces of venison are seared to bring out the flavor and it's all topped off with homemade biscuits. Thinking about it, this is another version of Shepherd's Pie, using biscuits instead of mashed potato. This dish is heavy fare well suited for cold nights. Be sure to make extra biscuits!