Venison stew with wild mushroom and biscuits

Recipe from the Texas Parks and Wildlife-Hunt Texas magazine

Attention all you hunters who have been putting away venison in the freezer. Here's your chance to take some of these less-thantender cuts and make a wonderful meal. The key to this recipe is using the rich veal or venison stock enhanced with the earthly delight of porcini mushrooms reduced with a large amount of red wine. The pieces of venison are seared to bring out the flavor and it's all topped off with homemade biscuits. This is another version of Shepherd's Pie, using biscuits instead of mashed potato. This dish is heavy fare well suited for cold nights. Be sure to make extra biscuits!

Ingredients Serves six