Ingredients

• 3 lbs. braised venison hindquarter, cut into 1-inch pieces
• 2 tablespoons olive oil
• 8 oz. bacon, diced
• Kosher salt
• Freshly ground black pepper
• 4 large Vidalia onions
• 4 carrots, sliced diagonally into 1-inch chunks
• 2 teaspoons chopped garlic (about 2 cloves)
• 2 1/2 cups canned beef broth
• 2 cups good red wine
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 4 tablespoons (1/2 stick) unsalted butter at room temperature, divided
• 1 lb. mushrooms, thickly sliced
• Parsley (for garnish)

Directions

1. Heat the olive oil in a large Dutch oven or stockpot over medium heat.
2. Add the bacon and cook for 8 to 10 minutes, or until the bacon is lightly browned. Remove the bacon with a slotted spoon or tongs.
3. Salt and pepper venison.
4. In very hot skillet add a single layer of venison, brown it on all sides, working in batches. Do not crowd the pan or the meat will steam instead of brown. Set aside.
5. Place onions, and carrots into the Dutch oven or stockpot.
6. Cook over medium heat for approximately 10 minutes, or until the onions are lightly browned.
7. Add garlic and cook for one minute longer.
8. Add the wine and broth into pot.
9. Add the venison, bacon, tomato paste, and thyme.
10. Bring to a boil.
11. When it reaches a boil turn it to low and simmer for about 2 hours.
12. Sauté mushrooms in 2 tablespoons of butter until lightly browned. Add to stew.
13. Thicken the stew by mixing 1/4 cup of water, 2 tablespoons of flour, and 2 tablespoons of butter in a bowl.
14. Pour mixture into pot.
15. Simmer for about 5 minutes.

Garnish with parsley and serve with crusty bread and butter.