This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them a toasted, earthy flavor and a firm texture—they won’t turn rubbery or mushy after a long simmer.
For a serious umami boost, I like to use a mushroom rub from my cookbook Wild + Whole, but you can easily make your own by grinding dried shiitake or porcini into a coarse powder. It’s an easy way to crank up the flavor and make this stew unforgettable.
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