Venison Bourguignon

This recipe is easily doubled or even tripled. For the best flavor, make it a day ahead of time. Leftovers can be frozen for many months. Venison Bourguignon may be served as is, or accompanied by boiled baby potatoes in their skins, mashed potatoes, or wild rice.

1. Season venison with salt and pepper. In a large skillet, heat 59 ml (4 tablespoons) of the oil. Add the bacon and sauté until lightly browned. Add the venison and sauté until browned on all sides.

   Transfer venison and bacon to a heavy Dutch oven, and set aside. Add chopped onions and carrots to the skillet and sauté until onions are softened and carrots are beginning to brown, about 5 minutes. Add flour and stir well. Allow to cook 1 minute, then stir in tomato paste.

   Add wine to the skillet along with 1 liter (4 cups) water. Stir well, scraping the bottom of the pan. Pour mixture into the Dutch oven. Add bay leaf and thyme sprigs. Cover and simmer over low heat, stirring occasionally, until meat is tender, 3 to 4 hours.

   Toward end of cooking time, heat remaining 44 ml (3 tablespoons) olive oil over medium heat in a skillet. Add small whole onions and sauté until tender and browned on all sides, about 10 minutes. Add mushrooms and garlic and sauté until mushrooms are barely tender, 2-3 minutes. Add mixture to pot of stew, and stir to combine. Serve immediately, or for best flavor allow to cool to room temperature, cover, and refrigerate overnight. Reheat gently over medium-low heat, and serve.