-
1
In a large non-reactive bowl, combine the meat, wine, vinegar, 3/4 cup onions, 1/2 cup carrots, 1/2 cup celery, garlic, rosemary, thyme, cloves, parsley stems, bay leaves, juniper and peppercorns.
-
2
Stir to combine, cover, and marinate 24 to 36 hours, refrigerated.
-
3
Drain the meat thoroughly, reserving the liquid, and pat dry.
-
4
In a large pot, cook the pancetta over medium heat until brown and the fat is rendered.
-
5
Remove and drain on paper towels.
-
6
In batches, add the drained meat and cook, stirring, until browned on all sides, about 10 minutes.
-
7
Remove from the pan.
-
8
Add the remaining onions, carrots, and celery, and the minced garlic.
-
9
Cook, stirring, until soft.
-
10
Add 1 cup of the reserved marinade and bring to a boil, stirring to deglaze the pan.
-
11
Return the meat and pancetta to the pan and add enough marinade to come halfway up the sides of the meat.
-
12
Reduce the heat, cover slightly, and simmer until the venison is tender, stirring occasionally, about 1 1/2 hours.
-
13
(The cooking liquid should reduce and thicken as the meat cooks, yet add additional liquid should be added as needed to keep the meat halfway covered during cooking.)
-
14
In a large skillet, melt 2 tablespoons of the butter in a large skillet.
-
15
Add the mushrooms and cook until tender and starting to brown.
-
16
Remove from the heat and reserve.
-
17
Bring a large pot of salted water to a boil.
-
18
Add the egg noodles and cook until al dente.
-
19
Drain well and return to the pot.
-
20
Toss with the remaining 2 tablespoons of butter and cover to keep warm until ready to serve.
-
21
To serve, place the egg noodles in a large serving bowl.
-
22
Top with the stew and arrange the cooked mushrooms over the stew.
-
23
Garnish with fresh parsley and serve.
