Venison Stew in Beer, squirrels and dogs and toads, oh my Recipe

Ingredients

• 18oz (540gr) venison, cut into pieces for stew
• 3 carrots, cut into large pieces
• 2 ribs celery, cut into large pieces
• 1 large onion, cut into wedges
• 16oz (480ml) beer, dark preferably
• 2 tsp olive oil
• 2 tsp butter
• 3 tbs flour
• 1 tsp dry mustard
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tbs crushed sage
• 3 bay leaves
• salt and pepper
View Full Recipe at Thyme for Cooking, the Blog