Byzantine Shoulder of Venison a la Mirepoix | Brady's Meat and Deli

Ingredients

• 3 tablespoons butter (unsalted)
• 1⁄4 cup flour (seasoned with 1 tablespoon black pepper and 2 teaspoons cumin)
• 1 1⁄2 teaspoons black pepper
• 3 teaspoons cumin
• 3 pounds venison shoulder (bone-in)
• 1⁄2 cup carrots (coarsely-chopped)
• 1 1⁄5 cups celery (coarsely-chopped)
• 1 white onion (finely-diced)
• 2 cups red wine (merlot ideal)
• 1⁄4 cup goat breast (chopped, fatty (or bacon))
• 6 potatoes (small, halved)
• 3⁄4 cup red lentils
• 1 cup chicken broth (or beef broth)
• 1 1⁄2 teaspoons coriander
• 1 1⁄2 teaspoons paprika
• 1 teaspoon cayenne pepper
• salt (to taste)