Venison Bourguignon

• 3 Tablespoons Olive Oil, Divided
• 8 ounces, weight Chopped Bacon
• 3 pounds Venison Roast (or Beef), Cut Into 2 Inch Chunks
• 2 whole Onions, Cut Into Wedges
• 6 cloves Garlic, Smashed
• 2 pounds Carrots, Cut Into Large Chunks
• 1 pound Crimini Mushrooms, Halved
• 1/2 cups Brandy
• 1 bottle (750ml Size) Red Wine
• 2 cups Venison Stock (or Beef Stock)
• 2 Tablespoons Tomato Paste
• 1 bunch Small Bouquet Garni (a Few Sprigs Of Rosemary, Thyme And A Bay Leave Tied Together)
• 3 pounds Baby Yukon Golden Potatoes
• 4 Tablespoons Butter, Softened
• 1/4 cups Flour
• Salt And Pepper

1. Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
2. Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.
3. Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.
4. Add all meat back to the pot, followed by the brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover.
5. Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
6. In the last hour of simmering, preheat the oven to 450 degrees F.
7. Place the mini potatoes on a rimmed baking sheet and toss with the remaining 2 tablespoons oil, salt and pepper.
8. Roast for 35-45 minutes until tender, tossing once in the middle.
9. Once the venison is tender, mix the oftened butter with 1/4 cup of flour. Use a fork to press into a paste.
10. Slowly stir the butter mixture into the stew until the desired thickness in reached-I like to add it all!
11. Salt and pepper to taste if needed.

olive oil, bacon, onions, garlic, carrots, crimini mushrooms, brandy, stock, tomato paste, bouquet garni, golden potatoes, butter, flour, salt

Taken from tastykitchen.com/recipes/soups/venison-bourguignon/ (may not work)