Instructions
- In a large pot or Dutch oven, brown the Venison in Olive Oil over medium-high heat. Remove venison and set aside.
- Add Yellow Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
- Add Mixed Mushrooms and cook until browned, about 5 minutes.
- Stir in Tomato Paste, Worcestershire Sauce, Balsamic Vinegar, Thyme, Rosemary, Salt, and Pepper. Cook for 1 minute.
- Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
- Deglaze the pot with Red Wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes.
- Gradually whisk in Beef Broth, scraping up any browned bits from the bottom of the pot.
- Return the Venison to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the venison is tender.
- Add Yukon Gold Potatoes during the last 30 minutes of cooking.
- Stir in Butter and Fresh Parsley before serving.
