5 lbs venison roast
1 1/2 cups pure maple syrup
1/2 tsp each ginger, clove, mace, flour, salt and pepper
1 medium onion
1 tsp cinnamon
1 cup red wine
2 tbsp olive oil

Heat oil in a Dutch oven. Flour venison and brown in oil. Add sliced onion, wine and 1 1/2 cups water. Bring to a boil, reduce heat, cover. Let it stew for 1 1/2 hours. Add more water or wine if necessary. Add maple syrup to Dutch oven and continue to cook for an additional 30-40 minutes. Remove venison, slice and serves with the maple syrup from the pot.

Galerie de Paris
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TRG Creations