Venison Stew
Ingredients
- 3 lb. boneless venison shoulder, cut into large pieces
- 1 medium carrot, peeled and diced
- 1 medium yellow onion, peeled and diced
- 3 cloves garlic, peeled
- 12 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 15 black peppercorns
- 1 bottle dry hearty red wine, such as côtes-du-rhône
- 1⁄4 lb. slab bacon, sliced
- 2 tbsp. canola oil
- Salt and freshly ground black pepper
- 2 tbsp. flour
- 12 small boiling onions, peeled
- 1 tsp. sugar
- 4 tbsp. butter
- 1⁄2 lb. white mushrooms, trimmed and sliced
- 2 tbsp. cognac
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