Step 1 of 5
0 of 5 done
Marinate venison overnight in red wine with onion, garlic, herbs.
Strain (keep liquid), pat meat dry, dust with flour and brown in oil.
Add carrots, tomato paste, marinade and stock. Bring to a simmer.
Cover and cook 2.5–3 hours until fork-tender. Adjust seasoning.
Serve with mashed potato or buttered tagliatelle.