2. With the Dutch oven still on medium-high heat, begin to add the onions, carrots, celery roots, fresh herbs, bay leaves, olives, chili flakes, and garlic. Season generously with salt and pepper. Sweat the vegetables until they just begin to soften. Add the venison pieces back to the pot, nestling among the vegetables. Add the white wine, bring to a boil, and cook down until it is reduced to almost nothing (the pan should be relatively dry at this point).