Venison Stew

Ingredients: 3 to 4 pounds venison, cut in 2-inch cubes Kosher salt Freshly cracked black pepper 3/4 cup red wine vinegar 1 3/4 cup red wine 1 cup all purpose flour 1/2 teaspoon juniper berries, crushed 1/3 cup bacon drippings 1 pound cremini mushrooms, cut in half 1 yellow onion, diced 2 T tomato paste 1/4 cup minced Italian parsley 1 cup oil-cured black olives, pitted 1 cup beef, duck or veal stock Prepare: Put the venison in a glass or ceramic bowl, season it with salt and pepper, and pour the vinegar and 3/4 cup of the red wine over it. Refrigerate overnight. Drain the venison thoroughly and pat it dry with tea towels. Put the flour, juniper berries, 1 tablespoon kosher salt and several turns of black pepper in a small paper bag. Add a handful of venison and shake vigorously to coat the meat with the flour mixture. Use a slotted spoon to remove the venison from the bag, shaking off excess flour. Set the floured meat on a plate. Continue until all the meat is floured. Heat the bacon drippings in a large heavy skillet set over medium heat. Add the mushrooms and saute them, stirring frequently, for about 5 minutes, until their cut edges begin to brown. Use a slotted spoon to transfer the mushrooms to a bowl. Add the venison and brown the meat on all sides. Add the onion, and saute until the onion is very soft and fragrant, about 15 minutes. Stir in the tomato paste, add the parsley and olives and return the mushrooms to the pan. Add the stock and the remaining 1 cup of red wine. Bring the liquid to a boil, reduce the heat and simmer, covered, until the venison is fork tender, about 2 to 2 1/2 hours. Taste, and season with salt and pepper. Remove from the heat and let rest 10 to 15 minutes. Serve 4 to 6