Cut the venison into cubes.

Peel and slice the shallots.

Peel the carrots and slice them into rounds using a mandoline.

Pour the red wine into a container with a lid, add the Armagnac, and mix.

Add the oil, then the shallots, garlic, and cloves, and mix.

Add the venison and coat it well, then add the carrots.

Close the container, shake to mix well, add thyme and bay leaves, close again, and let marinate in the refrigerator for about 30 hours, shaking the container occasionally.

Drain the meat and carrots separately.

Heat the oil in a cast iron pot and add the venison.

Brown on all sides over high heat, then add the flour.

Coat the venison pieces with flour, then gradually add the marinade, mixing well.

Bring to a gentle boil, then add the tomato paste and mix well.

Add the carrots, mix, and season with salt and pepper.

Add the thyme and bay leaves, cover, and reduce to low heat, cooking for 2 hours and 15 minutes, stirring occasionally.

Remove the lid and cook for an additional 5 minutes, then transfer to a serving dish.

Sprinkle with chopped parsley.