Italian venison stew is a hearty combination of venison meat, vegetables, and mushrooms. This thick stew is great served with bread or over-baked potatoes.
Dredge the venison in the flour, coating all the sides; set aside.
In a large stew pot, heat the olive oil over medium-high heat.
Add the chopped onions and garlic. Sauté for 2 to 3 minutes.
Add the floured venison and brown for 5 to 7 minutes.
Add the Italian seasoning, salt, and sugar and stir gently.
Slowly add the beef broth, red wine, carrots, and pearl onions. Bring the mixture to a boil then reduce the heat to medium-low. Add the tomatoes and mushrooms.
Simmer for 2 hours on low heat until the stew is thick and the venison is tender.