Ingredients

All purpose flour, as needed
1kg venison, cubed
1kg beef, cubed
60ml olive oil
2 onions, chopped
250ml pure maple syrup from Canada
500ml red wine
750ml beef broth
3 tbsp tomato paste
2 garlic cloves, chopped
2 bay leaves
1 tsp fresh rosemary, chopped
Salt and pepper, to taste
One 500g duck foie gras, cut into large cubes
500g portobello mushrooms, cut into quarters
250g pearl onions, peeled
2 carrots, cut into chunks
2 celery stalks, cut into chunks
60g fresh parsley, chopped

Method

Preheat the oven to 180ºC. 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 then 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 then remove from the pan and set aside. Immediately fry the mushrooms in the duck fat left in the pan and then 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.

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