From Show #204N - A Michigan Inspired "Poutine" with Fresh Cheese Curds and Venison "Gravy"
Ingredients:

6 ounces maple cured bacon, see recipe, diced
3? pounds venison leg, trimmed and diced
1/4 cup soy bean oil, preferably from michigan
3/4 cup all purpose flour, preferably from michigan
3 tablespoons tomato paste
1 large red onion, peeled and finely diced
2 large carrots, peeled and finely diced
1 pound portabella mushrooms, stems trimmed and mushrooms finely diced
1 bottle dry red wine, preferably from michigan
6 cups beef broth, or chicken or water
1/2 cup roasted garlic puree, see recipe
sea salt, to taste
black pepper, to taste
clancy's fancy hot sauce, or similar, to taste

Directions:

In a large dutch oven (or similar) over medium heat brown the bacon until crisp rendering the fat about 5-7 minutes. Using a slotted spoon remove the browned bacon to a bowl leaving the fat and reserve. In the same pot add the venison and brown on all sides in the bacon fat for another 8-10 minutes or until browned, remove the meat using the slotted spoon and reserve with the bacon.

Mix the soybean oil into the bacon fat and sprinkle in the flour and cook for about 3 minutes or until the flour is lightly toasted add the tomato paste into the pan and cook stirring constantly in the roux mixture.  Add the diced onions, carrots and mushrooms and saute until coated on all sides in the roux about 10 - 12 minutes.

Add the reserved bacon and vension, red wine, water and roasted garlic puree, bring to a boil over high heat scraping up the browned kulinary kibbles-n-bits and season to taste with the sea salt, pepper and hot sauce.

Reduce heat to low, cover, and cook until the gravy is fragrant and the meat is tender and almost falling apart, about 2-3 hours.

Notes:

this fragrant and rich venison gravy should be spooned hot over doubled cooked crispy french fries and crumbled fresh white cheese curds for my version of the classic canadian and northern michigan "poutine."  By all historical accounts the original poutines gravy was a smooth clear reconstituted powdered mix. if your looking for a more accurate culinary experience feel free to strain out the venison and vegetables to more resemble the original - but why would you want to do that?!