Try this with your venison

[Jim Uran]

Take one of your hind quarters or your front shoulder's from your deer and cut the roast off. Take and cut thin strips of meat across the grain of course. In a large skillet fry in butter or margerine with an onion and a green pepper both(a clove of garlic if you like it) cut into strips until the meat is almost done. Add a can of tomato sauce and a can of whole tomatoes. Cover it up turn it on low and let it simmer for about 20 min. Serve over rice or pasta it is awesome.You can use any cut of meat off of a deer in this recipe as the tomato seems to tenderize the meat a little.

[Leaky]

Sounds great!!

Couple of things I think I'll do when I try this recipe. First, I believe I'll be dredging the venison strips in flour, salt & pepper, then adding ALOT of garlic (right at the end) to the butter, onions and pepper. After that has browned up nice, deglaze the pan with a cup of good red wine before adding the tomatoes and sauce. Mix up everything with penne pasta.

I don't hunt, so I can't wait till someone donates me that roast so I can give this a whirl.

Thanks for the recipe.

[Jim Uran]

I'm not much of a chef,, what would the red wine do to this recipe? Sounds interesting. As far as the flour goes I prefer not to put any on, but hey that's just me. I always wondered why people cook with wine, any answers??

[Leaky]

Leech - after the onions and pepper get soft in the butter, add your garlic and cook for about a minute. Then douse it with the wine and cook the wine down to just about nothing. It does 2 things - makes sure the garlic doesn't burn and adds great flavor base before adding the tomatoes. Red wine works best with any red meat.

The only reason I would flower the meat is that it will help brown it better and also thicken the tomatoes for your sauce. I think adding some bacon pieces to the onion and cooking would be good as well.

That's whats cool about your recipe. It looks great the way it is, but if someone wants to kick it up a little, you can.

[Jim Uran]

Awesome man I'll have to try that out, thanks for the tips.

[eribac]

leechbait - you will find that wine is used quite often with tomato based sauces. The reason? Tomatoes contain alcohol soulable flavors, meaning that certain flavors in tomatoes can only be extracted by alcohol.