Venison stew***

1 servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
2½ pounds Venison cubes
4 tablespoons Olive oil
1 large Onion coarsly chopped
1 Stalk celery sliced
1 large Carrot sliced
8 To 10 oz fresh mushrooms sliced
3 tablespoons Fresh chopped parsley
28 ounces Can tomato puree
1 cup Dry red or white wine
Salt and pepper to taste

Directions

In a heavy pot, (dutch oven) saute onion, carrot and celery until golden. Add meat and brown on all sides. Add tomato puree and wine and bring to a boil. Lower to a simmer. Cook partially covered for 2-2½ hours. Check and stir often to make sure it doesn09:49 pm stick or it might need a bit more liquid. You can add wine, water, or broth. When meat is tender, adjust salt and pepper. This is wonderful served over Polenta and topped with grated cheese. **Polenta is a yellow corn meal cooked like a heavy farina.

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