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Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.
Add olive oil to dutch oven add meat in batches & brown.
Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.
Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.
Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.
Simmer for another 30-45 minutes, meat should fall apart.
Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)
Serve it up with some french bread or Irish soda bread