Dan’s Spoon Venison

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.

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