Venison Stew

Ingredients:

20# venison stew meat

4 white onions, rough chopped

4 carrots, rough chopped

1 bunch celery, rough chopped

1 quart crushed tomatoes

2 quarts red wine

6 sprigs rosemary

chicken stock

salt and pepper to taste

Method:

1. Sear venison stew meat in roasting pan and set aside.
2. Caramelize onion, carrot, and celery.
3. Add ground tomato and cook till pan is dry.
4. Deglaze pan with red wine.
5. Add venison meat back to pan and cover with chicken stock.
6. Cover pan with foil and place in oven at 300 degrees.
7. Cook for 2 1/2 hours or till meat is very tender.
8. Season with salt and pepper.
9. Cool in ice bath.

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