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This recipe will serve 6 to 8. You could serve half of it as stew with buttery mashed potatoes and a warm crusty bread and then make the rest into Pot Pies to freeze for another day. Stagger the stag so to speak.
Marinade:
2 cups red wine
1 cup red wine vinegar
1/2 cup gin (optional)
½ cup olive oil
1 Tbsp chopped garlic
6 juniper berries, crushed
1 tsp black pepper, crushed
1 tsp Italian oregano, rubbed
¼ tsp rosemary
3 lb venison cut into 1-inch cubes
3 Tbsp flour
8 slices bacon cut in 1-inch pieces
3 Tbsp olive oil
2 cups veal stock
1 medium onion, cut in ¼-inch slices
3 medium carrots, cut in 1-inch pieces
3 medium parsnips, cut in 1-inch pieces
½ cup chopped pitted prunes
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1st Keep
 akira28
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