A hearty and flavorful venison stew served over herb-infused buttered noodles, perfect for a comforting meal.
Heat a heavy skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the cubed venison to the skillet and brown on all sides.
Do not overcrowd the skillet; brown the meat in batches if necessary.
Add the chopped onion to the skillet and sauté until softened.
Stir frequently to prevent the onion from burning.
Pour in the beer and beef broth, then add the thyme, dill weed, allspice, and horseradish.
Scrape the bottom of the skillet to deglaze and incorporate all the browned bits.
Cover the skillet and let the stew simmer on low heat for 2 hours.
Check occasionally and stir to ensure even cooking.
Mix the flour with a small amount of water to create a slurry, then stir it into the stew to thicken.
Add the slurry gradually to avoid lumps.
Cook the egg noodles according to package instructions, then drain and toss with butter and parsley.
Reserve a bit of pasta water to adjust the consistency if needed.
Serve the venison stew over the buttered noodles in a serving bowl.
Garnish with additional fresh parsley for a pop of color and flavor.
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