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Venison Bourguignon


3 Tb. olive oil, divided
8 oz. chopped bacon
3 lbs. deer roast meat, chopped into large 2 inch chunks
2 lbs. carrots, chopped into large chunks
2 onions, roughly chopped
6 cloves garlic, smashed
1 lb. crimini mushrooms, halved
½ cup Brandy
1 bottle (750 ml) dry red wine
2 cups Venison stock (sub. beef stock)
2 Tb. tomato paste
1 Bouquet Garni (small fresh herb bouquet with thyme, rosemary and a bay leaf)
4 Tb. butter, softened
¼ cup flour
Salt and Pepper
3 lbs. baby golden potatoes



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