1. Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside. 2. Heat oil in a Dutch oven or heavy pot over medium heat. 3. Add bacon and cook until crisp, about 5 minutes on each side. 4. Remove and drain on paper towels. 5. Add onions and saute until browned, about 3-5 minutes. 6. Add venison and cook for 2-3 minutes, turning once or twice. 7. Sprinkle flour over meat and onions, and stir until coated. 8. Cook for 2 minutes. 9. Stir in wine, stock, garlic, orange zest, and juniper berries. 10. Bring to a boil. 11. Reduce heat. 12. Add bouquet garni, salt and pepper. 13. Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water. 14. Add bacon and mushrooms. 15. Uncover and cook for 20 minutes. 16. Remove bouquet garni. 17. Serve with a sprinkling of minced parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
