Have a deer roast and don't know what to do with it? Make a stew! (pic)

I've never been a huge fan of deer roast. It's so lean and drys out easily, and no matter how I would cook it whole, it was never good enough. I have a great beef stew recipe and I modified it a bit using about a 4 pound deer roast. Here is the recipe and final pic:

1. Cut deer roast into cubes, and marinate in olive oil, salt, pepper, garlic powder, and hot sauce. Set aside in the fridge for a few hours.

2. Chop 2 large onions and cook for about 10 minutes in bacon grease. Once translucent, add about 8 cloves of minced garlic and cook for another 2 minutes. Add a liberal amount of salt and pepper.

3. Add one bottle of beer. I used a bottle of Envie. Return to a simmer and then add the deer meat and 4 cups of beef broth.

4. In a separate pan, make a quick roux (1/4 cup oil, 1/4 cup flour) and add it to the stew. This was just enough to tighten up the stew and not make it too "soupy".

5. Add chopped parsley, thyme, and bay leaf.

6. Bring to a boil, turn the heat down to Medium-Low, and simmer for 2 hours so meat gets super tender.

7. After 2 hours, add chopped potatoes and carrots, and cook for another 30 minutes. At the very end, stir in one tablespoon of Dijon mustard and two tablespoons of red wine vinegar. It really compliments the meat and richness of the stew.

8. Serve over rice cooked with chicken stock, and you have one incredible, rich meal.