2 cups1-inch cubed peeled Yukon gold or red potato
2 cups cremini mushroomsquartered
1 cup1-inch cubed onion
1 cup1-inch-thick slices celery
1 cup1-inch-thick slices carrot
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/3 cup tomato paste
2 large garlic clovesminced
1 bay leaf
1/4 cup all-purpose flourabout 1 ounce
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloincut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown alesuch as Newcastle - I used port wine instead
1 14-ounce can less-sodium beef broth
Buttermilk Rolls
3cupssifted flour
1tablespoonsugar
1teaspoonsalt
1/4teaspoonbaking soda
1/4cupchilled lardbutter or margarine
1package dry active yeast
1/4cupwarm water105-15 degrees
2/3cuplukewarm buttermilk
1 to 2tablespoonsmelted butter or margarine
Instructions
Place first 11 ingredients in a bowl, toss to coat. Dump into slow cooker. Set aside bay leaf.
Combine the tomato paste and garlic. Add the broth and wine or beer to the tomato paste mixture and whisk until smooth.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison beef in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison beef. Cook 4 minutes or until browned on all sides, turning frequently. Add venison beef to slow cooker. Pour beer (or wine) and broth mixture over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Buttermilk Rolls
Sift dry ingredients together into large bowl and cut in lard until mixture is the texture of coarse meal. Sprinkle yeast over warm water and stir to dissolve; add buttermilk, pour into a well in flour mixture, and stir until dough comes together. Knead on a lightly floured board until elastic, about 5 minutes. Let rise in a buttered bowl, covered with cloth, in warm draft free area, about 3/4 of an hour, doubled in size. Punch down, turn onto board and knead 1 minute. Shape into 1 1/2 inch balls, place 2 inches apart on greased baking sheets, cover and let rise until doubled, about 1/2 hour. Meanwhile preheat oven to 425 degrees. Brush rolls with melted butter and bake 15 to 20 minutes until browned.