- Preheat oven to 285 degrees.
- Season venison pieces with salt and black pepper. Heat oil in a pan set over high heat and sear in small batches.
- In a braising pan, sweat the stew vegetables. Add red wine and reduce by half. Add seared venison, demi-glace, and the herbs (tied in a sachet). Bring to a simmer, cover, and transfer to the oven. Cook until meat is fork tender, about 2 hours. Allow the stew to cool completely in the liquid overnight.
- The next day, gently heat the stew just enough to melt the liquid. Strain through a large-holed china cap or colander. Remove vegetables and herbs and discard, keeping the venison.
- Strain liquid through a fine-mesh sieve into a braising pan and reduce over medium heat to a sauce consistency, skimming often.
- Cook parsnips and carrots for garnish in a separate pan.
- When sauce is reduced, add parsnips, carrots, remaining garnish ingredients, and meat and heat thoroughly. Serve with plenty of crusty bread.