Roasted Venison Stew With Parsnips And Carrots Recipe

• 3 lb boneless venison shoulder, cut into 1 inch cubes
• 1 c. all purpose flour
•     sea salt and freshly cracked pepper to taste
• 3 Tbsp. vegetable oil, for browning
• 4 Tbsp. butter
• 2 c. pearl onion, blanched, peeled
• 6 x parsnip, washed, peeled, slice 1" thick
• 8 med carrot, washed, peeled, slice 1" thick
• 2 1/2 c. whole button mushroom, cleaned
• 2 med Bay Leaf
• 1 whl star anise
• 2 tsp fresh thyme, leaves, minced
• 2 c. dry white wine
• 3 c. veal or possibly beef stock
• 1 c. chicken stock
• 9 x dry apricot, sliced
• 1 bn thyme, for garnish

Directions