Ingredients
- All-purpose flour, as needed
- 2.2 lbs venison, cubed
- 2.2 lbs beef, cubed
- 1/4 cup olive oil
- 2 onions, chopped
- 1 cup maple syrup
- 2 cups red wine
- 3 cups beef broth
- 3 tablespoons tomato paste
- 2 garlic cloves, chopped
- 2 bay leaves
- 5 fresh rosemary, chopped
- Salt and freshly ground pepper, to taste
- 1 duck foie gras, cut into large cubes
- 18 oz portobello mushrooms, cut into quarters
- 1 1/2 cup pearl onions, peeled
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1/4 cup fresh parsley, chopped
Method
- Preheat the oven to 180 °C (350 °F).
- Flour the cubes of meat, then brown them in the olive oil in a large oven-proof casserole dish.
- Add the onions and maple syrup. Reduce for 1 minute. Add the wine, broth, tomato paste, garlic, bay leaves and the rosemary. Season with salt and pepper.
- Bring to the boil, cover and bake in the oven for about 2 hours.
- In a large pan, fry the cubes of foie gras. Remove from the pan. Set aside. Immediately fry the onions in the duck fat left in the pan. Set aside.
- Thirty minutes before cooking has finished, add the pearl onions, carrots, celery and fried mushrooms to the casserole dish.
- Once cooked, add the foie gras cubes and sprinkle with parsley. Serve and enjoy.
