Venison Bourguignon Recipe

Ingredients

• 1 plus 1 teaspoon olive oil
• 1 venison shoulder, cut into 2-inch chunks
• 1 large carrot, sliced diagonally
• 1 yellow onion, sliced
• 2 cloves garlic, chopped
• 1 sea salt
• 1/4 freshly ground black pepper
• 1 whole-wheat flour
• 1 dry red wine (such as a bordeaux or a burgundy)
• 1-2 cups low-sodium beef broth
• 1 tomato paste
• 1 thyme, chopped
• 1 rosemary, chopped
• 1 bay leaf

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