Instructions
- Marinate Venison in Pinot Noir, Thyme, and Bay Leaf for at least 4 hours, or preferably overnight.
- Remove venison from marinade and pat dry. Reserve the marinade.
- In a large Dutch oven, heat Duck Fat over medium-high heat. Brown the Venison in batches, then set aside.
- Add Pearl Onions to the pot and cook until browned on all sides. Remove and set aside.
- Add Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
- Add Wild Mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes.
- Stir in Tomato Paste and Dijon Mustard. Cook for 1 minute.
- Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
- Deglaze the pot with Cognac, scraping up any browned bits. Let simmer for 1 minute.
- Pour in the reserved marinade and Beef Stock. Bring to a boil, then reduce heat to low.
- Return the Venison and Pearl Onions to the pot. Add Thyme, Salt, and Pepper. Cover and simmer for 3-4 hours, or until the venison is very tender.
- Remove from heat and whisk in cold Butter, one cube at a time, until emulsified.
- Stir in Fresh Parsley before serving.
