Venison a la Bourguignonne

2 lbs. Broken Arrow Ranch Venison Stew Meat
2 cup red wine
1 bay leaf
1 onion stuck with 2 cloves
1 clove garlic, chopped
2 tsp. Thyme
2 tsp. Mustard
1 bunch green onions, chopped
2 ½ cups beef stock or bouillon
2 tsp. salt
1 tsp. Fresh ground black pepper
2 cups small whole onions
8 ozs. Mushrooms, sliced ¼” thick
4 Tbsp. Cornstarch
6 ozs. Thick-sliced bacon
1 sprig parsley

Put venison, red wine, bay leaf, onion, and garlic in zip-lock bag. Marinate in refrigerator for several hours. Remove venison from marinade, reserving marinade, Dry venison on paper towels. Spray a skillet with Pam and brown venison over medium high heat while stirring to avoid burning. When brown, add green onions, herbs, spices, and enough stock to just cover the meat. Bring to a boil, cover, and simmer gently about 2 ½ hours or until the meat is tender. While cooking the venison, fry the bacon, drain, and chop into 1-inch pieces. Thirty minutes before serving, add the onions and mushrooms to the venison and let cook. Taste and correct the seasonings. You may want to add more salt, thyme, or mustard. Mix the cornstarch with ½ cup cold water. Slowly pour this into the pot, stirring continuously. Garnish with the bacon pieces and chopped parsley. Good with noodles. Freezes well.

Broken Arrow Ranch