Clean and trim cauliflower mushroom so that there are several individual pieces (4-6 cups) Set aside.
Heat 2 tablespoons of olive oil in stock pot on med heat. Add venison and quickly brown on all sides, then remove and let rest.
In the same pot, add butter and reduce heat to med-low. Let butter melt and then add Worcestershire sauce, garlic and onion. Cook garlic and onions until they begin to soften while slowly adding beef broth, then add mushrooms.
Stir until mushrooms are coated with sauce, then add water and increase heat to med-high for 10-15 minutes or until mushrooms are softened.
Meanwhile in a separate dish whisk together remaining olive oil and flour until smooth adding some of the liquid from the pot as needed.
Reduce heat to simmer and slowly whisk in flour mixture. Drain any excess liquid off of the venison and add to the pot. Simmer on low for 1-2 hours or until meat is tender. Salt and pepper generously to taste.
Contributed by Heidi Mock.