Ingredients

  • 4 tablespoons olive oil
  • 3 1/2 to 4 pounds boneless venison stew meat, trimmed, cut into 2 1/2-inch pieces remove silver skin
  • 3 1/2 cups chopped onions
  • 3 cloves chopped garlic
  • 2 cups Cabernet or Beaujolais Nouveau (use good wine, bad wine doesn't get better when you cook it)
  • 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
  • 1/2 cup hoisin sauce
  • 2 bay leaves
  • 1 pound carrots, peeled, cut diagonally into 1-inch lengths
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Heat 2 tablespoons olive oil in heavy large pot over med-high heat.
  2. Season venison with salt and pepper. Add venison to pot; saute until brown on all sides, about 10 minutes.
  3. Push meat to sides of pot.
  4. Reduce heat to medium;
  5. Add 2 tablespoons oil to pot.
  6. Add onions; saute until golden brown, about 15 minutes.
  7. Mix meat into onions.
  8. Add 1 cup wine, garlic, diced tomatoes with juices, hoisin sauce, and bay leaves.
  9. Bring to boil.
  10. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  11. Add carrots and 1 additional cup wine.
  12. Cover; simmer 35 - 45 minutes, stirring occasionally.
  13. Uncover, increase heat to high;
  14. boil until sauce is slightly thickened, stirring occasionally, about 20 minutes longer.
  15. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 10 minutes.
  16. Discard bay leaves.
  17. Adjust seasoning with salt and pepper.
  18. Garnish with parsley.

Submitted by Guy Hemond