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1 pt. white wine
1/2 pt. red wine
6 sm. onions
1 clove garlic, minced
6 med. tomatoes, cut into squares
2 crushed bay leaves
1 sprig each margarine & parsley
4 peppercorns
2-3 lbs. venison, cut in 2" squares
Pepper to taste
Flour for dredging
1/2 c. olive or vegetable oil


Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

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