Title: Provencal Style Venison Stew
Categories: Venison Game Stew
Yield: 1 Servings

6	oz	Olive oil
1		Sliced carrot
1		Sliced onion
1/2		Head of celery, cut into one
		Inch chunks
1/2	c	White wine
1/2	c	Wine vinegar
4		Or 5 stalks of parsley
4		Shallots
3		Cloves of garlic
1	ts	Dried thyme
2		Bayleaves
1	ts	Rosemary
6		Black peppercorns
		Salt
		For Stew:
3	lb	Venison roast, cut into
	lg	Slices
2	tb	Bacon fat
1/2	c	Fresh herbs (thyme, rosemary
		Oregano, marjoram)
3		Cloves garlic, crushed
1/4	lb	Bacon cut into cubes
3		Carrots
3/4	lb	Pitted black & green olives
		Salt and pepper
4		Chopped tomatoes

Heat oil, add vegetables, allow to brown lightly. Add wine and other marinade ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade.

For Stew:

Marinate the venison in the marinade for at least 24 hours.

Remove the venison from the marinade, reserving it, and saute the meat in the bacon fat, cooking both sides. Put the meat in an ovenproof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt.

Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes.

Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew.

If you prefer, you may use red wine in the marinade rather than white wine.

Susan Hattie Steinsapir rec.hunting

Marinade:

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