Venison Stew And Mashed Potatoes

For the stew: Generously season flour with salt and pepper in a medium bowl. Dredge venison in flour, then shake off excess. Fry bacon in a large heavy pot over medium heat until crisp, about 10 minutes.

Remove bacon with a slotted spoon and set aside. Add 2 tablespoons oil to bacon fat, increase heat to medium-high, and brown venison for about 15 minutes, then remove from pot and set aside.

Add cipolline to pot and brown for 10 minutes, then remove from pan and set aside. Add crimini to the pot and brown for 10 minutes, then remove from pot and set aside. Reduce heat to medium, add more oil if needed, and cook minced onions, carrots, and garlic until soft, about 10 minutes.

Return venison to pot; add stock, wine, tomato paste, allspice, cumin, and honey; and bring to a gentle boil. Reduce heat to low, cover, and simmer for 45 minutes. Add cipolline and crimini, cover, and cook until meat is tender and cipolline are soft, about 45 minutes.

Remove venison, crimini, and cipolline from the pot with a slotted spoon, then strain sauce through a fine sieve. Discard solids and return sauce to pot together with venison, crimini, cipolline, and reserved bacon. Season to taste with salt and pepper.

For the potatoes: About 30 minutes before serving stew, put potatoes in a medium pot with cold water to cover. Add salt and bring to a boil over medium heat. Simmer until potatoes are soft, about 20 minutes.

Meanwhile, bring milk and butter to a simmer in a small saucepan over low heat. Drain potatoes and return to pot over medium heat, shaking until potatoes become dry and mealy. Mash potatoes with a masher; gradually whisk in milk mixture and season to taste with salt and pepper. Serve stew over potatoes. Garnish with parsley, if you like.