3 pounds venison roast, cut into chunks
Freshly ground pepper, to taste
1 teaspoon seasoned salt
2 tablespoons Crisco, divided
Drizzle of canola oil
3/4 cup red onion, diced
3/4 cup carrot, diced
3/4 cup celery, diced
½ cup dry red wine (I used Cabernet Sauvignon)
2 to 3 cups beef broth
Pasta, rice or mashed potatoes
Season cubed venison with pepper and salt.
Over medium-high heat melt 1 tablespoon of Crisco in pan and sauté half of the venison until brown on all sides; set aside.
Melt remaining tablespoon of Crisco in pan and sauté remaining half of the venison until brown on all sides; set aside.
Add onion, carrot and celery to pan adding a drizzle of canola oil if needed and sauté until onions are translucent and golden in color.
Pour in red wine, scraping up any browned bits from the bottom of the pan.
Add venison to pan.
Pour in broth until venison is covered.
Reduce heat to low and simmer covered for 2 hours (or more).
Serve venison and the reduced sauce over pasta, rice or mashed potatoes.
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