Ingredients

• 1 4-pound venison shoulder
• Salt
• Freshly ground black pepper
• 1/4 cup bacon drippings
• 2 onions, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/4 cup flour
• 1 12-ounce can diced tomatoes
• 1/2 cup dried porcini or chanterelle mushrooms
• 2 cloves garlic, crushed
• 3 cups beef broth
• 1 cup red wine
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• Dash of sugar

Instructions

1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.