Oh hey, here's another extremely time-consuming recipe. I don't know why these always attract me. Maybe because the end result is a true culinary wonder.
Rachel's recipe, so I'm not going to repost the entire thing, just the photographic highlights :)
My parents provided a wonderful venison roast for this recipe, so of course I invited them to partake in the the spoils. So start by cutting the roast into stew-sized pieces and coat them a quarter cup of flour and a sprinkling of salt.