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Ingredients

• 3 lb. boneless venison such as rump pot roast,
  sirloin tip or top round, cut into 1 1/2-inch
  cubes
• 2 Tbs. all-purpose flour
• 2 Tbs. olive oil
• 3 oz. pancetta, finely chopped
• 1 yellow onion, finely chopped
• 6 fresh flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 2 bay leaves
• 4 garlic cloves, minced
• 1 1/2 cups dry red wine such as Barolo,
  Cabernet Sauvignon or Côtes-du-Rhône
• 4 cups chicken, beef or veal broth
• 1 Tbs. tomato paste
• 1 lb. pearl onions
• 2 Tbs. unsalted butter
• 1 lb. small fresh button mushrooms, brushed
  clean
• 2 Tbs. chopped fresh flat-leaf parsley
• Salt and freshly ground pepper, to taste

Description

Although Meats That Are Evenly And Lightly Marbled With Fat Are Generally Best For Braised And Stewed Dishes, Venison, Which Is Quite Lean, Makes A Tasty Ragout.

Williams-Sonoma