RED DEER MARENGO

Serves 6

Ingredients

• 3 lbs of red deer shoulder
• 2 tbsp of olive oil
• 1 tsp of salt
• ¼ tsp of pepper
• 2 tbsp of flour
• 1 cup of thinly cut onions
• 2 cups of white wine
• 1½ cups of diced tomatoes
• ½ tsp of basil
• ½ tsp of thyme
• ½ lb. of mushrooms
• ½ tbsp of cornstarch
• 1 tbsp of water
• 3 tbsp of fresh thinly cut parsley

Directions

Cut the meat into cubes or strips and roll in the flour, salt and pepper mix.

Heat large pan with oil to medium high. Sear the meat in the hot oil and remove. In another pan, sauté onions for 5 minutes. Add meat to onions and cook for another 3 to 4 minutes. Deglaze the pan with white wine and let them simmer for 1 minute while stirring.

Add the diced tomatoes, basil, and thyme, and salt to taste. Cover and let simmer for 1 to 1½ hours or until the meat is tender.

Add the mushrooms and thicken sauce by adding cornstarch diluted in cold water.