Jack Hennessy continues his Irish theme in “Braising the Wild” with Murphy’s Venison Stew. I am enjoying this series immensely and I come from German stock.

Here is the recipe:

MURPHY’S VENISON STEW

The marathon of Irish recipes ahead of St. Patrick’s Day continues with Murphy’s Venison Stew. This one will work with any hind roast or an assortment of trim (stew meat), though time simmering in the oven will varying depending on what cut is used (as tougher cuts take longer to tenderize).

Don’t enjoy too many stouts to the point you need a nap, as you’ll need to monitor this stew a bit—mainly while making the roux to make certain it doesn’t burn, and while checking the stew to make sure there is enough chicken stock in the pot so it doesn’t dry out. Liquids may evaporate in the oven depending on what pot you use.

Ingredients (four servings):

2.5- to 3-pound roast or trim

One large yellow onion, chopped

1 pound baby red potatoes, halved and roasted

8 to 10 ounces baby carrots

6 to 8 sprigs fresh oregano, finely minced

1 sprig fresh rosemary, finely minced

4 cloves freshly minced garlic

4 cups chicken stock, minimum

8 ounces Murphy’s Stout

2 ounces Jameson Whiskey

Salt and pepper to taste

Roux: 3/4 cup flour, 1/3 cup canola oil