Ingredients
2 Lbs. of venison stew meat.
Olive oil.
1 carrot, diced.
1 onion, diced.
2 leeks, diced.
1 fennel bulb, diced.
2 cloves garlic, minced.
½ cup red wine.
¼ cup beef, lamb, or venison broth.
½ cup roasted tomatoes (or canned roma tomatoes).
1-teaspoon fennel seeds.
1 branch rosemary.
2 tablespoons parsley, minced.
Parmesan cheese, to taste.
Salt, pepper to taste.
Salt venison.
Instructions:
In deep fry pan or Dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Sauté until vegetables are nearly soft. Add wine and reduce slightly.
Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and Parmesan.
Serve with noodles, polenta, or gnocchi.
Pair with:
Mission Hill Quatrain
Product availability and price subject to change without notice.
