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Not your average country style fare, but rather a creation with Italian flare! This venison stew is hearty and easy to prepare, served over your favorite pasta and maybe accompanied by a glass of Chianti!
by Linda Annunziata
½ cup all purpose flour
2 lbs deer stew meat
2 tablespoons butter
¼ cup olive oil
Salt and freshly ground pepper
2 small onions chopped
1 cup white wine
1 – 28 ounce can diced tomatoes
1 cup chicken broth
2 cloves garlic finely chopped
2 tablespoons minced fresh parsley
1 tablespoon lemon zest
Spread flour on wax paper. Dredge the meat in the flour, shaking off the excess, set aside.
In a Dutch oven with a tight fitting lid, melt the butter with the oil over medium heat. Add the meat and sprinkle it with salt and pepper. Cook until browned, turn each chunk of meat and sprinkle with salt and pepper again. Transfer the browned meat pieces to a plate, and continue the process with the remaining meat.
Combine all the browned meat and return all to the pot and scatter onions all around with some chicken broth. Cook until the onion is tender.
Add the wine and cook, scraping the bottom of the pan with a wooden spoon. Stir in the tomatoes and broth and bring to a simmer. Partially cover the pan and cook, basting the meat occasionally with the sauce for 2 hours until the meat is very tender. Add more wine and broth for liquid as needed.
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