>>1892958Use blade, neck, or sirloin roast roast. Cut into 2” cubes and pat dry. Set aside. Chop 1lb of thick bacon into ~2” long segments and set aside. Clean cutting board.
Roughly chop 1 onion. Cut a handful of carrots into segments .5”-1.5” long reducing length as diameter increases to maintain constant size-ish. Cut fresh green beans into segmets (french style). Crush and peel a few cloves of garlic. Mince a few cloves of garlic too. Mince a few springs of fresh rosemary, thyme, and oregano. If not fresh use dry ya fuckin heathen. Clean a pack of button mushrooms. Ok done prepping.
Heat a enamel lined dutch oven (or other roastin pot) on stove w/ a spash of olive oil (OO). Once hot, add bacon and cook. Once its pretty much done, remove bacon with tongs and set in a bowl on side. Immediately before the next step, season venison with freshly cracked pepper and salt (dont add earlier or salt will pull out water and ruin your sear). Sear your venison on all sides in the bacon grease until brown on all faces. Remove and put in bowl with bacon. Add carrots and beans to oil and sautee until there is some color/texture. Add your chopped onions and crushed cloves of garlic and cook until the onion start going translucent. Add back your meats, and add salt, pepper, and a handful of flour before mixing. Put into the oven at 450 for 4 min. Mix it, then back into the oven for 4 min. Remove and add 3 cups of red wine (burgundy is best but any red works), a few spoons of tomato paste, and add game or beef stock until your meat is just barely covered. Crumble in a couple bay leaves and add your herbs (save some thyme for the shrooms). Return to oven with lid on, and drop the temp to 325. Should take about 3 hours, check periodically to see if tender.
Side recipes to follow.