1. Place the venison in a clear space of a large baking dish. Arrange the onions, carrots, and celery in an empty space opposite the venison. Sprinkle the salt, pepper, and dried herbs evenly over the meat and vegetables.
2. Mix together the beef stock and red wine. Pour the mixture over the meat and vegetables. Cover and allow to marinate in the refrigerator for 8 hours or overnight.
3. Remove the meat and vegetables from the marinade and place them in separate bowls. Keep the marinade for later use in this recipe.
4. In a large Dutch oven or other heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until crispy.
5. Remove the bacon to a plate lined with paper towels to drain.
6. Pat the venison dry with paper towels. Toss the meat chunks with the flour. Brown the meat in the bacon grease over medium-high heat in batches if necessary, until golden. Add vegetable oil to the pan if needed.
7. Put all the meat back in the pot. Add the tomato paste and cook, stirring constantly, until the meat and paste are mixed together, about 1 minute.
8. Add the mushrooms, marinated vegetables, crispy bacon, and the saved marinade to the pot.
9. Cook the mixture, covered, on low heat until the meat and vegetables are tender and the sauce has thickened, 45 minutes to 1 hour. Serve while warm.