Venison Bourguignon

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.

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.

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.

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.

Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.

In the last hour of simmering, preheat the oven to 450 degrees F.

Place the mini potatoes on a rimmed baking sheet and toss with the remaining 2 tablespoons oil, salt and pepper.

Roast for 35-45 minutes until tender, tossing once in the middle.

Once the venison is tender, mix the oftened butter with ¼ cup of flour. Use a fork to press into a paste.

Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!

Salt and pepper to taste if needed.