| 3 | lb | Lean venison stew meat |
| 2 | c | White Wine Marinade |
| 1/2 | c | Vegetable oil |
| 1 | lg | Onion; chopped |
| 1 | lg | Carrot; scraped and diced |
| 2 | | Shallots; peeled and coarsely chopped |
| 1 | | Clove garlic; minced |
| 1 1/2 | c | Red or white wine |
| 2 1/2 | c | Beef; chicken, or venison stock |
| 20 | | Button mushrooms; whole |
| 20 | | Pearl onions; whole |
| 8 | | 1/2" slices of bacon; diced and crisp-cook |
| 1 | tb | Flour; mixed w/ 2 T water |
| | Parsley for garnish; chopped |
| | WHITE WINE MARINADE |
| 1 | lg | Onion; sliced thin |
| 1 | lg | Carrot; sliced thin |
| 1 | | Clove garlic; minced |
| 1/2 | | Bottle dry white wine |
| 1 | tb | Fresh parsley |
| 1 | lg | Bay leaf; crumbled |
| 6 | | Peppercorns; crushed |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| 3 | tb | Olive oil |
| 1 | tb | Salt |
