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preheat oven to 300 degrees f (150 degrees c). heat bacon grease in an oven-proof pot or dutch oven over medium heat. cook and stir venison in the hot grease until browned on all sides, about 5 minutes. transfer venison to a plate using a slotted spoon. add onion to hot grease; cook and stir until tender, 4 to 5 minutes. mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. stir flour into onion mixture until dissolved. pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. add thyme and bay leaves to pot and bring liquid to a simmer. return venison to pot. cover pot. simmer stew in the preheated oven for 1 hour. add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. add peas and stir.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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