Cut stew meat into bite-sized pieces or leave them larger, keep in mind it will take longer to cook if you keep the venison in larger chunks.

To get some of the gaminess off the meat, place the venison into a large bowl. Cover with cold water while you slice and dice your veggies.

Pour the water out and continue to rinse the meat until no more red comes off in the water. Lay the pieces onto a sheet tray that is lined with paper towels.

Pat the pieces of venison with paper towels to get them dry.

Add the meat to a large bowl and toss with the salt and pepper.

Add the flour and toss to coat.

Preheat the oven to 250°F.

Heat a dutch oven or large stockpot over medium-high heat.

Add 1 tablespoon of the butter and the oil.

Shake off any excess flour and sear the meat on all sides, not touching in the pot. You will need to do this in batches. Place the cooked pieces on a plate while you sear the rest.

Take out the last batch of the meat, turn the heat to low, and add the garlic, thyme, rosemary, and bay leaf. Stir constantly and cook until fragrant, 30 seconds.

Add the tomato paste and cook for 30 seconds, stirring constantly. 

Add the potatoes, onion, carrots, celery, and Worcestershire sauce.

Add the meat back and toss to combine.

Pour in the stock, stir to combine.

Cover and place in the oven for 2.5-3 hours until the meat and veggies are tender.

When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf.

In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot.

Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes.

Add to the stew along with the frozen peas.

Stir everything to combine.

The peas will defrost immediately.

Taste and adjust seasoning if necessary.

Serve.