Burgundy Venison - cooking recipe

Ingredients

2 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh tarragon
3 tablespoons sunflower oil
8 slices bacon
2 onions, diced
2 lbs venison, cut into 2-inch chunks
2 tablespoons flour
2 cups Burgundy wine
2 cups beef stock
3 garlic cloves, crushed
2 tablespoons orange zest, grated (approximate, use 1 orange)
6 juniper berries, crushed
salt
pepper
12 large white mushrooms
2 tablespoons fresh parsley, minced

Preparation

Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside.
Heat oil in a Dutch oven or heavy pot over medium heat.
Add bacon and cook until crisp, about 5 minutes on each side.
Remove and drain on paper towels.
Add onions and saute until browned, about 3-5 minutes.
Add venison and cook for 2-3 minutes, turning once or twice.
Sprinkle flour over meat and onions, and stir until coated.
Cook for 2 minutes.
Stir in wine, stock, garlic, orange zest, and juniper berries.
Bring to a boil.
Reduce heat.
Add bouquet garni, salt and pepper.
Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water.
Add bacon and mushrooms.
Uncover and cook for 20 minutes.
Remove bouquet garni.
Serve with a sprinkling of minced parsley.