2 pounds venison, cubed
1 cup coarsely chopped yellow or white onions
3 medium carrots, cut into 1/4-inch slices
1/4 cup finely chopped celery
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 cup dry red wine
3/4 cup beef stock
5 slices bacon, coarsely chopped
2 tablespoons all-purpose flour
Vegetable oil, if needed, optional
1 teaspoon tomato paste
- Put 2 pounds cubed venison on one side of a large baking dish. Put 1 cup coarsely chopped yellow or white onion, 3 medium carrots, cut into 1/4-inch slices, and 1/4 cup finely chopped celery on the opposite side. Sprinkle 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, followed by 2 teaspoons dried parsley, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried crushed rosemary evenly over the meat and vegetables.
- Combine 1 cup dry red wine and 3/4 cup beef stock. Pour the mixture over the meat and vegetables. Cover and marinate in the refrigerator for 8 hours, or up to overnight.
- Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
- In a large Dutch oven or other heavy-duty pot, add 5 slices bacon, coarsely chopped, and cook over medium heat, stirring occasionally until it crisps.
- Transfer to a paper-towel-lined plate to drain.
- Pat the venison dry with paper towels. Toss the meat chunks with 2 tablespoons all-purpose flour. Working in batches if needed, brown the meat in the bacon grease over medium-high heat until golden. Replenish the pan with vegetable oil if needed.
- Return all the meat to the pot. Add 1 teaspoon tomato paste and cook, stirring continually, until the meat and paste are combined, about 1 minute.
- Add the marinated vegetables, crisped bacon, and the reserved marinade, to the pot.
- Cook the mixture, covered, over low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.
Source: https://www.thespruceeats.com/venison-stew-recipe-1375519