Ingredients:
1 1/2 pounds boneless venison roast, cut into 1-inch cubes
Salt and black pepper
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup dry red wine
2 cups beef broth
1 cup water
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
8 ounces mixed wild mushrooms, such as shiitake, cremini, and portobello, cleaned and chopped
1 cup uncooked wild rice
1/4 cup chopped fresh parsley
Instructions:
Season the venison with salt and pepper. Heat the oil in a large, heavy pot over medium-high heat. Add the venison and cook, stirring occasionally, until browned on all sides, about 8 minutes.
Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in the wine, broth, water, tomato paste, bay leaves, thyme, and allspice. Bring to a simmer and reduce the heat to low. Cover and simmer until the venison is tender, about 2 hours.
Stir in the mushrooms and wild rice. Cover and simmer until the rice is tender, about 30 minutes. Remove the bay leaves and season with salt and pepper to taste. Serve hot, sprinkled with parsley.