OK, this one looks kind of complicated, and takes some time. But it freezes/refrigerates so well that it’s better left-over! So it’s worth it!
6 slices thick-cut bacon
2-3lb venison roast
3C EACH beef stock (from a box is fine)
3C apple cider (please nothing pasteurized)
1/2C apple cider vinegar
2 large potatoes, cubed
3 stalks celery, chopped
1 large onion, chopped
4 large carrots, sliced
2 crisp apples (like Gala), sliced
2 sage leaves
1/2C apple cider (divided use)
2Tbsp corn starch
In a stock pot, brown bacon until crispy; remove to paper towels to drain.
Brown diced onion and celery in bacon fat. Remove.
Cube venison and season with salt and pepper; dredge in flour.
Brown seasoned and dredged venison in bacon fat.
Add beef stock, vinegar, and apple cider, as well as carrots, potatoes, onion, celery, bay leaves. Bring to a low boil, reduce to simmer.
Simmer for a number of hours, until “hard” veggies are softened and meat is tender.
Add more stock/cider (1:1) as necessary throughout stewing process.
Once hard veggies are tender, and meat is sufficiently tender, add apple slices, continue simmering until apples are tender.
Remove bay leaves.
Mix set-aside cider and corn starch. Stir slowly into stew to desired thickness.
Turn off heat.
Crumble bacon on top, or in individual bowls as desired.
IMHO, this should be served with some nice crusty bread!