Hi Julia,

Here's a link to some venison recipes previously posted on the forum.

Carol

Here is a link that might be useful: Need Venison Recipes

Venison Stew a la Marino Crinella

3 pounds, venison shoulder
1 cup, all purpose flour
1/2 cup, sweet butter
1/4 cup, olive oil
1/2 pound, small pearl onions
1/4 pound, small (about 3 inch) carrots
2 celery stalks, finely chopped
1/2 cup, port wine
1/2 cup, dry red wine (Zinfandel or Chianti are good for this recipe)
1 medium (about 15 ounces) can, whole plum tomatoes, crushed
1 tablespoon, coarsely ground pepper
1 tablespoon, dried rosemary
2 whole bay leaves
1 teaspoon, salt

Cut venison into 1 to 1 1/2 inch cubes.
Place on aluminum foil and sprinkle with flour.
Melt butter with oil in bottom of heavy casserole.
When butter foams, add venison and brown on all sides over medium heat.
Add onions, carrots and celery.
Sauté until lightly browned, add port wine, glazing venison and vegetables.
When port has been reduced and mixture is glazed, add dry red wine, then tomatoes, crushing them slightly in your hand as you drop them in the casserole.
Stir in pepper, rosemary, and bay leaves.
Cover casserole and reduce heat. Simmer about 45 minutes, until meat is tender and sauce thickens.
If sauce remains too thin, remove cover and cook for 5 to 10 minutes more.

As a main course, we often added a pound of small new potatoes, or quartered larger potatoes, as we added the tomatoes. We also added peas (a couple of cups of freshly shelled peas, or a package of frozen peas) about 10 minutes before removing the casserole from the flame. Serves 6 to 10.