Trim venison roast of excess fat, cut into 1" cubes. Allow to come up to room temperature. Pat venison cubes dry with a paper towel, season well with salt and pepper.

Measure about 1 tablespoon of the oil into a large, heavy bottomed pot. Heat over a high fire.

Add the venison to the heated pan. Sear, stirring occasionally, until browned all over.

Once browned, add a splash of the red wine to the pan, scraping and stirring the venison drippings - this is called deglazing.

Once the venison is all scraped off the bottom of the pan and incorporated, add remaining wine, the beef broth and the bay leaves.

Bring to a boil, then reduce fire to maintain a low simmer. Simmer over a low fire for 1 ½ hours, or until meat is very tender.

As the venison cooks, prepare your vegetables: Wash and halve the baby potatoes, rinse the baby carrots, quarter or slice the mushrooms, chop the celery, and chop the onion.

Once venison is tender, add all of the vegetables to the pot, stir to combine.

Bring it to a boil again, then turn heat back down to low (we close the vents on the side) and simmer for another 40 minutes or so, or until the vegetables are tender.

In a small bowl, combine the fresh parsley, starch, garlic powder, dried thyme, and dried rosemary. Be sure to stir well - you want the starch (or xanthan gum) well distributed over the other ingredients, to prevent clumping.

Add herb mixture to the pot, stir well to combine. Allow stew to simmer for a few minutes to thicken.

Taste, season with salt and pepper to taste. Remove bay leaves, and serve hot.