Ingredients

• 4 slices of bacon chopped
• 2 ½ pound venison roast but into 1 ½ inch cubes
• 3 tablespoons flour
• 1 tablespoons olive oil
• 1 large red onion chopped
• 3 garlic cloves minced
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1//2 teaspoon pepper
• 1 ½ cups chicken broth
• ½ cup red wine
• Steamed rice
• Cilantro chopped for garnish

Instructions

1. Preheat oven to 325. Cook bacon in Dutch oven until it is crisp. Set bacon aside and reserve pot with drippings.
2. Sprinkle venison with salt and pepper. Dust with flour and toss to coat. Work in batches and cook venison in bacon drippings until browned on all sides. Transfer venison to a bowl.
3. Add oil, onion and garlic and sauté over medium heat until beginning to brown. Return venison with any accumulated juices. Add spices and stir 2 minutes.
4. Add broth and bring to a simmer. Cover and transfer to oven and braise for 45 minutes.
5. Remove pot from the oven and add wine and return to the oven and cook uncovered until sauce thickens slightly about 40 minutes. Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly and refrigerate uncovered until cold, then cover.
6. Serve with rice or potatoes garnished with chopped cilantro.

Notes

1. In this satisfying harvest dish venison is browned, then oven-braised in wine. Leftovers make great sandwiches in French rolls.