Burgundy Venison

Directions

1. 1
   Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
2. 2
   Heat oil in a Dutch oven or heavy pot over medium heat.
3. 3
   Add bacon and cook until crisp, about 5 minutes on each side.
4. 4
   Remove and drain on paper towels.
5. 5
   Add onions and saute until browned, about 3-5 minutes.
6. 6
   Add venison and cook for 2-3 minutes, turning once or twice.
7. 7
   Sprinkle flour over meat and onions, and stir until coated.
8. 8
   Cook for 2 minutes.
9. 9
   Stir in wine, stock, garlic, orange zest, and juniper berries.
10. 10
    Bring to a boil.
11. 11
    Reduce heat.
12. 12
    Add bouquet garni, salt and pepper.
13. 13
    Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
14. 14
    Add bacon and mushrooms.
15. 15
    Uncover and cook for 20 minutes.
16. 16
    Remove bouquet garni.
17. 17
    Serve with a sprinkling of minced parsley.