Venison Italian Recipes

Ingredients

• 2 lbs venison shoulder or leg , trimmed and cut into small cubes
• 3 tbsp extra virgin olive oil
• 1 large yellow onion , finely chopped
• 3 cloves garlic , minced
• 2 medium carrots , finely diced
• 2 celery stalks, finely diced
• 1 cup dry red wine (Italian varietal recommended)
• 28 oz can San Marzano tomatoes , crushed
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper , to taste
• 1 cup beef or venison stock
• Fresh flat-leaf parsley , chopped for garnish
• Fresh pasta or polenta , for serving