Maple Venison Bourguignon

Ingredients

• All-purpose flour, as needed
• 1 kg (2.2 lbs) venison, cubed
• 1 kg (2.2 lbs) beef, cubed
• 60 ml (1/4 cup) olive oil
• 2 onions, chopped
• 250 ml (1 cup) maple syrup (preferably amber syrup for its rich flavour)
• 500 ml (2 cups) red wine
• 750 ml (3 cups) beef broth
• 45 ml (3 tablespoons) tomato paste
• 2 garlic cloves, chopped
• 2 bay leaves
• 5 fresh rosemary leaves, chopped
• Salt
• freshly ground pepper
• 1 duck foie gras, cut into large cubes
• 500 g (18 oz) portobello mushrooms, cut into quarters
• 375 ml (1 1/2 cup) pearl onions, peeled
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 8 g (1/4 cup) fresh parsley, chopped