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2 1/2 lb Venison cubes
4 tb Olive oil
1 lg Onion coarsly chopped
1 Stalk celery sliced
1 lg Carrot sliced
8 To 10 oz fresh mushrooms sliced
3 tb Fresh chopped parsley
28 oz Can tomato puree
1 c Dry red or white wine
Salt and pepper to taste
In a heavy pot, (dutch oven) saute onion, carrot and celery until golden. Add meat and brown on all sides. Add tomato puree and wine and bring to a boil. Lower to a simmer. Cook partially covered for 2-2 1/2 hours. Check and stir often to make sure it doesn09:49 pm stick or it might need a bit more liquid. You can add wine, water, or broth. When meat is tender, adjust salt and pepper. This is wonderful served over Polenta and topped with grated cheese. **Polenta is a yellow corn meal cooked like a heavy farina.
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