|Venison chunks||1 Pound, well trimmed|
|Garlic||2 Clove (10 gm), crushed|
|Purple onion||1 Large, sliced into thin rings|
|Burgundy wine||1 Cup (16 tbs)|
|Low salt bacon slice||1 , cut into tiny pieces|
|Fresh thyme leaves/1 teaspoon dried thyme||1 Tablespoon (No Stems)|
|No salt added tomato paste||1 Tablespoon|
|Beef broth||1 Cup (16 tbs) (Homemade / Commercial Low Sodium Variety)|
|Black pepper||To Taste|
|Salt free all purpose seasoning||1⁄2 Teaspoon|
|Fresh mushrooms||6 Medium, cut into wedges|
|Pearl onions||1 Cup (16 tbs), peeled (Whole)|
|Cold water||4 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
Marinate venison, garlic, onion rings, bay leaf and wine in a deep glass bowl.
Cover and refrigerate at least 3 hours.
Remove venison from marinade, reserving liquid and discarding vegetables.
In a nonstick skillet over medium heat, brown bacon and venison.
When meat is browned, add thyme, tomato paste, sugar, beef broth, pepper and all-purpose seasoning.
Add reserved marinade liquid.
Bring to a boil, reduce heat, cover and simmer 1 3/4 to 2 hours.
Add mushrooms and pearl onions.
Cook until onions are tender.
In a small bowl, mix flour with cold water.
Blend until smooth.
Slowly add to stew, stirring often until thickened.
Sprinkle parsley on top and serve hot