1/2 cup porcini mushrooms
1 cup hot water
1 bay leaf
2 sprig of rosemary
2 garlic cloves, pressed
2 TBS olive oil
1 onion, minced
4 TBS bacon 
salt and pepper
1 1/2 lbs boneless venison, cut into 1 inch cubes, fat removed
1/2 lb good chuck cubes (ask your butcher to cut them for you)
8 oz. white mushrooms, sliced
1/2 cup dry red wine
1 TBS tomato paste
1 3/4 cups beef stock
1/2 tsp veal demiglaze, optional
2 bags frozen gnocchi
2 TBS fresh parsley, chopped
1/2 cup Parmesan cheese

Soak the mushrooms in the hot water until softened, about 30 minutes. Drain mushrooms and reserve liquid.
Rinse and chop mushrooms, discarding any tough pieces. Strain the soaking liquid through a coffee filter lined sieve and save.

Meanwhile, in a large heavy dutch oven, heat the oil over a medium heat. Add the onion and bacon and cook until the bacon is golden brown add pressed garlic and cook an additional minute. Take the onions, garlic and bacon out of the pan and reserve. Add mushrooms and cook until softened, about 5 minutes. Remove from pan and reserve. Season the venison and beef with salt and pepper. Increase the heat to medium high, add the meat and brown on each side. 

Add the wine, rosemary, garlic and the bay leave. Add chopped porcini~ stirring until the wine is reduced by half. Stir in the tomato paste and reserved mushroom liquid. Stir. Add stock and bring the liquid to a boil. Reduce heat to medium low and simmer, until the meat is tender, about 1 1/2 hours.  Remove bay leaf and Rosemary stems. At this point the stew can be refrigerated and reheated. 

Bring a large pot of water to boil. When it boils, cook gnocchi according to directions. Drain.  If necessary, bring the stew back to a simmer. Gently stir the gnocchi into the stew and simmer to thicken the broth. Add the demiglaze and stir to dissolve.  Add parsley and Parmesan cheese. Stir and serve in bowls.