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• 2 pounds venison cut into bite-sized pieces (see Note, below)
• 3 tablespoons olive or canola oil
• 2 medium onions, chopped
• 2 cloves garlic, minced or put through a garlic press
• 2 ribs celery, chopped
• 1 8-ounce can tomato sauce
• 1 cup beef bouillon
• 1/2 cup dry red wine
• 1 14.5-ounce can whole tomatoes, coarsely chopped, with juice
• 6 carrots, chopped
• 3 medium russet potatoes, peeled and chopped
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Over medium heat, brown the venison in the oil. Add the onion, garlic and celery and simmer, stirring frequently, for 5 minutes or until onion is transparent.

Add the tomato sauce, bouillon and red wine. Lower heat and simmer, covered, for 1 hour.

Add the canned tomatoes, carrots, potatoes, bay leaves, salt and pepper. Cover and cook for 30 minutes or until potatoes and carrots are tender. Check seasonings and add salt and pepper, if desired. Remove bay leaves before serving. Makes 6 servings.

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Note: Which venison cut to use? Hind and fore shanks are good for stew, but the shoulder, or chuck, will be more tender and flavorful.

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