Yield: 4-6 servings
1 T. olive oil
2 lbs. venison shoulder steaks
1 T. minced garlic
1 medium onion, chopped
1 lb. mushrooms, sliced, or 2 (7-oz) cans mushrooms, drained
1 c. red wine
1 c. chicken stock
1 (16-oz) can tomato sauce
1/2 tsp. Cajun seasoning, or to taste
1 sprig rosemary
6 leaves of fresh basil, minced, or 1/2 tsp. dried basil
Heat olive oil in a cast-iron Dutch oven over medium-high heat; sear venison on each side. Remove meat, and set aside.
Brown garlic, onion, and mushrooms in remaining oil. Stir in wine and next 4 ingredients. Bring to a boil; add seared venison, and return to a boil.
Cover, and bake in a 325 degree oven for about 2 hours. Remove from oven, and remove rosemary, if desired. Stir in basil, replace cover, and let stand in Dutch oven for 5 to 10 minutes before serving.
From the January 2000 issue.