I serve it with mashed potatoes and maple syrup glazed carrots (steam carrots , drain the pan and add 1tbsp maple syrup and stir).

You'll need a large dutch oven, a big spoon, a plastic bag or large bowl, an additional bowl for the meat while you're browning it and some tongs would be useful too (for turning the meat).

This recipe takes about 1/2 an hour to prepare.

INGREDIENTS

• 1 lb cubed venison
• 3 tbsp flour
• olive oil
• 2 1/2 cups GOOD red wine
• 2 bay leaves
• 2 cups beef broth
• 1 tsp fresh ground pepper
• 2 cans of button mushrooms

1. put the flour in the plastic bag, add the meat and shake until coated - add more flour if you need it
2. heat your pan on med and add a thin layer of oil
3. brown your venison on all sides in batches adding oil as necessary and remove to the bowl as they're done
4. when all the meat is browned and removed from the pan, remove the pan from the heat for about a minute
5. add 1/2 cup of wine and stir to deglaze
6. immediately add the meat back into the pan and stir to coat
7. add the rest of the wine, beef broth, pepper and bay leaves
8. bring to a boil, cover the pan and reduce the the heat to LOW
9. simmer on low for about 2 hours stirring occaisionally to be sure it isn't sticking.
10. when the meat is tender, add in the mushrooms and heat through
11. if you want a thicker sauce remove 1/2 cup of liquid to a bowl and stir in 3 tbsp of flour or cornstarch to make a paste and mix it back in and let it cook for another five minutes
12. remove the bay leaves and serve

TIPS AND HINTS:

LOW AND SLOW is the name of this game.  High heat will make this like RUBBER.

When you brown the meat, if you use as little oil as you can and keep the heat fairly low, you'll get a lot less splatter.

When you first add the wine to deglaze the pan IT WILL STEAM LIKE CRAZY and if the pan is too hot, it'll just evaporate before it does any good so if you wait a minute you'll get more flavor.

Since I'm shorter than most, I use a frying pan for the browning and then I transfer everything to the dutch oven.  That way I can see the meat and I can turn it with the tongs without tipping the pan.

I've found that canned mushrooms have more texture than fresh and they have absorbed some of the taste from their packing liquid which gives a nice flavor to the whole thing.

The WINE is critical.  I usually use shirazz from costco.