Preheat the oven to 180ºC.
Flour the cubes of meat, then brown them in the olive oil, in a large oven-proof 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.
Fry the mushrooms in duck fat and set aside.
30 minutes before cooking has finished, add the pearl onions, carrots, celery and mushrooms to the casserole dish.
Once cooked, sprinkle with parsley.
- All purpose flour, as needed
- 1kg venison, cubed
- 1kg beef, cubed
- 60ml olive oil
- 2 onions, chopped
- 250ml pure maple syrup
- 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
- 500g portobello mushrooms, quartered
- 250g pearl onions, peeled
- 2 carrots, diced
- 2 celery stalks, diced
- 60g fresh parsley, chopped