Chef Mark Falgoust’s favorite game recipes:

1 3lb venison roast
3 large onions, diced medium
3  tbsp chopped garlic
2  cups of red wine
4  bay leaf
2  quarts venison stock, you may use beef broth as a substitute
2  tbsp cooking oil

METHOD:
Season the roast with salt and pepper, don’t be shy with it. Heat a large pot on high, once hot place the seasoned venison into the pot, don’t move let it brown for 5 minutes before turning. Brown on all sides, then add onions and smother with the lid on for 30 minutes on low heat. Then add garlic, bay leaf and cook 5 more minutes. Deglaze pot with red wine and reduce by half. Add the stock and cook on low until meat is fork tender with the lid on. Serve over long grain Louisiana rice.