Trim and cube venison. For a milder venison flavor soak venison in a 50/50 mixture of milk and beer for 1 hour. Dice onions, celery, and garlic.
In a dutch over, stock pot, or large skillet, saute onions and celery in 1 or 2 tbsp's olive oil until sugars in onions begin to carmelize. Add garlic and saute for 1 more minute. Remove vegetable mixture from pot and set aside. Brown venison in the same pot in small batches with additional olive oil for each batch. Deglaze pan with 1/2 oz of bourbon or red wine to finish each batch (careful as this can/will ignite - use a lighter to ignite if desired). Salt and pepper each finished batch.
Add vegetable mixture and browned venison back to pot, add beer (I like to cook with bud light) and canned vegetables including liquid from cans. Season to taste with salt, pepper, and a little garlic salt. I like to season with Tony Chachere's creole seasoning. Simmer on very low heat for 30 minutes.
Strain mixture. Transfer strained venison and vetables to a 9x13 casserole dish.
Add strained liquids back to pot and bring to a medium simmer. Add 2 tbsp's of cornstarch to about 1/3 cup of cold water and stir until thoroughly mixed. Very slowly pour and briskly wisk cornstarch mixture into simmering liquids. Continue adding cornstarch until thick gravy is achieved (may take more than 2 tbsp's of cornstarch). Continue to simmer for several minutes once desired thickness is achieved.
Pour gravy over venison and vegetables leaving about 1/2 inch of casserole dish visible. Add cheese on top of gravy.
Make mashed potatos using your favorite recipe. Carefully spread mashed potatos on top of the cheese.
Bake uncovered at 350 for 20 or 30 minutes. Turn oven to high broil and broil until mashed potato tips begin to brown.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 109 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 44.5mg||14 %|
|Sodium 113.4mg||4 %|
|Potassium 122.4mg||3 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 6g|
|Protein 25.5g||36 %|
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Calories per serving: 244
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