Burgundy Venison

• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 3 tablespoons sunflower oil
• 8 slices bacon
• 2 onions, diced
• 2 lbs venison, cut into 2-inch chunks
• 2 tablespoons flour
• 2 cups Burgundy wine
• 2 cups beef stock
• 3 garlic cloves, crushed
• 2 tablespoons orange zest, grated (approximate, use 1 orange)
• 6 juniper berries, crushed
• salt
• pepper
• 12 large white mushrooms
• 2 tablespoons fresh parsley, minced

1. Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
2. Heat oil in a Dutch oven or heavy pot over medium heat.
3. Add bacon and cook until crisp, about 5 minutes on each side.
4. Remove and drain on paper towels.
5. Add onions and saute until browned, about 3-5 minutes.
6. Add venison and cook for 2-3 minutes, turning once or twice.
7. Sprinkle flour over meat and onions, and stir until coated.
8. Cook for 2 minutes.
9. Stir in wine, stock, garlic, orange zest, and juniper berries.
10. Bring to a boil.
11. Reduce heat.
12. Add bouquet garni, salt and pepper.
13. Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
14. Add bacon and mushrooms.
15. Uncover and cook for 20 minutes.
16. Remove bouquet garni.
17. Serve with a sprinkling of minced parsley.

parsley, thyme, tarragon, sunflower oil, bacon, onions, flour, wine, beef stock, garlic, orange zest, berries, salt, pepper, white mushrooms, fresh parsley

Taken from www.food.com/recipe/burgundy-venison-479259 (may not work)