Ingredients:

3lbs venison (boneless, shoulder cut, dice into 1 in pieces)

2 large carrots peeled and diced

1 onion peeled and diced

3 cloves of garlic minced

Fresh parsley, thyme, 2 bay leaves for taste

Ground black pepper to taste

2tbsp extra virgin olive oil

A pinch of sea salt

½ cup sliced white mushrooms

How To:

1. Combine venison, carrots, onions, garlic, 2 sprigs parsley, thyme, 2 bay leaves, in a large bowl. Cover and refrigerate for 24 hours to tenderize venison.
2. Remove venison, then strain marinade into a bowl, discarding herbs and vegetables. Season meat with salt and pepper.
3. Add oil into a pot, increase heat to medium-high, add meat, and brown, turning occasionally, 7-10 minutes.
4. Add marinade, bring to a simmer, then reduce heat to medium-low, cover, and cook until venison is tender, 2-2 1/2 hours. You can use a slow cooker
5. Bring a medium pot of salted water to a boil. Add onions and simmer over medium heat until tender, 25-30 minutes. Drain.
6. Heat 2 tbsp. extra virgin olive oil in a medium skillet over medium-high heat. Add mushrooms and cook, stirring, until golden, about 3 minutes.
7. Remove venison from pot to finish sauce. Increase heat to medium-high and cook for 5 minutes. Remove pot from heat. Return venison to sauce, add onions and mushrooms, and mix thoroughly. Chop remaining parsley and sprinkle on top. Serve with roasted vegetables like roasted sweet potatoes.

Enjoy!