Instructions: *Venison is available at specialty meat markets. May substitute beef

Place venison in a large stainless steel or glass bowl. Scatter onion pieces over the meat. Combine brandy, 1/2 teaspoon each salt and pepper, olive oil and pour over the meat and onion. Cover the bowl and refrigerate 8 hours or overnight, turning meat at least once.

Remove meat and onion pieces from marinade. Dry both on paper towels and reserve marinade.

In a Dutch oven or another casserole with a tight-fitting lid, saute bacon in 1 tablespoon butter until browned and crisp, about 5 minutes. Remove bacon and drain on paper towels. Pour off all but 3 tablespoons drippings.

Add onion pieces and saute over medium heat until they begin to soften. Add meat and brown it on all sides.

Sprinkle flour over meat and stir for 1 to 2 minutes without burning flour.

Add marinade and wine and stir with a wooden spoon to scrape browned bits from the bottom of the pan until liquid boils and thickens. Add parsley, garlic, thyme and bay leaf. Lower heat to a bare simmer, cover pan and cook until meat is tender, about 1 1/2 hours.

Heat remaining tablespoon butter in a saute pan. Add the mushrooms and pearl onions and saute over medium-high heat until they soften and begin to brown.

Transfer meat to a serving platter or plates, add the mushrooms, pearl onions and reserved bacon and keep warm. Strain the sauce into a clean pan.

Reheat sauce, season to taste and pour over the meat.

Serve with a rich red wine such as Chateauneuf du Pape.

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