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.