Preheat oven to 325 degrees. Season venison generously with kosher salt and freshly cracked black pepper on all sides. Set aside.
Place a large, heavy-bottomed Dutch oven with a lid over medium heat. When hot, cook the bacon in the pot until crispy. Using a slotted spoon, remove cooked bacon pieces to a paper towel-lined plate to drain. If necessary, add one tablespoon of grapeseed oil to the pot if there is not a thin layer of drippings along the bottom of the whole pot. Increase the heat to medium-high.
Add the seasoned venison to the pot and sear the pieces on all sides, about 1 minute per side. This may need to be done in two batches as all the venison may not fit at once. Remove the seared venison from the pot and set aside. Reduce heat to medium once again.
Add the mushrooms to the empty pot and sprinkle with a pinch of kosher salt. Cook until mushrooms have released their natural moisture and have browned. Remove the mushrooms from the pot and set aside.
Add the carrots and onion to the pot, stirring to coat in whatever oil and drippings remain. Cook for three minutes, adding a splash of beef stock to the pot to deglaze. Stir in the garlic and cook until fragrant, about 1 minute more.
Return the venison to the pot and sprinkle the flour over everything. Toss to coat. Add in the herbs, bay leaf, beef stock, and wine. Stir to combine. Taste and adjust seasoning as necessary.
Cover the pot and place in preheated oven. Bake for 3 – 3.5 hours or until venison pieces are tender and the sauce is silky.
Remove from oven and stir in the bacon and mushrooms. Serve on top of mashed potatoes for a truly wonderful meal!