3/4 cup (1 1/2 sticks) unsalted butter
3 pounds boned venison shoulder,
cut into 1-inch cubes
[can substitute beef or pork]
3 medium yellow onions, coarsely chopped
1 tablespoon minced shallot
1 pound mushrooms, sliced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon freshly grated nutmeg
1/2 pound slab bacon, cut into 1/4- to
 1/2-inch cubes, blanched 15
minutes, drained
2 cups dry red wine
One 13 1/4-ounce can beef broth
[rich beef stock is better, of course!]
1 package dried morels
8 ounces roasted whole chestnuts, halved
1 cup whipping cream
1 cup whole cranberry sauce
Salt and pepper

Melt 2 tablespoons butter in a large heavy stockpot over high heat.
Brown venison well, in batches, on all sides. Add more butter to pot
as necessary. Set aside.
Melt 2 tablespoons butter in medium skillet over high heat. Add onion
and shallot and stir-fry until lightly browned, about 8 to10 minutes. Add
to venison. Melt 2 to 3 tablespoons butter in same skillet. Add sliced
mushrooms and cook until limp and lightly browned, about 10 minutes.
Transfer mushrooms to stockpot. Add venison mixture. Stir in thyme,
rosemary, and nutmeg. Let stand 3-4 minutes. Add bacon, wine, broth
[or stock] and dried mushrooms. Cover and simmer slowly over low
heat about 4 hours.
Stir in chestnuts and cranberry sauce. Cover and continue simmering 2
to 3 more hours. Blend in cream, salt and pepper. Simmer, uncovered,
about 1 more hour. Serves 8 to 10.