• 4 ounces Dry Aged Bacon
• 1 1/2 cups onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 16 ounce venison neck or shank
• Salt and pepper, to taste
• 1/4 cup flour, divided
• 1 cup red wine
• 2 cups beef broth
• 2 garlic cloves
• 4 sprigs thyme

Cut bacon into 1/4-inch pieces. In dutch oven, or high-sided, ovenproof sauté pan, cook bacon on medium-low until crispy. Remove bacon and set aside.

Season venison with salt and pepper and dust with all but 1 tablespoon flour. Place in pan with bacon fat over medium heat and brown on all sides. Remove venison from pan; add vegetables and cook for 2 minutes. Add remaining tablespoon of flour to pan and mix; cook for 1 minute. Add red wine and reduce by quarter. Add beef stock, garlic, thyme and venison back to pan. Bring to a simmer; cover and place in 350ºF oven for 2 to 3 hours or until fork tender.