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Ingredients
  • 1 tablespoon avocado oil
  • 2 pound venison roast
  • salt and pepper
  • 1 cup red wine
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 1 ½ pounds baby potatoes, scrubbed but left whole
  • ½ pound carrots, roughly chopped into 1 to 1.5" pieces
  • 1 medium red onion, roughly chopped
  • 8 ounces crimini mushrooms, halved
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