Recipe - Venison Savory Stew

4 tablespoon Virgin olive oil, plus 4 T
2 Spanish onions, cut, in 1/8"
ribbons
1 cup Cinzano Rosso sweet
vermouth, plus One half cup
8 Pieces venison, Denver leg,
1/2inch thick
One half cup Seasoned flour
2 Waxy potatoes, peeled, in
1/2" cubes, soaking in
water
4 ounce Speck (smoked prosciutto),
julienne
4 cup Chicken stock
One fourth cup Basic tomato sauce

In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking.
Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano
and cook until liquor is evaporated. Place onions in separate bowl and set
aside. Season venison with salt and pepper and dredge in seasoned flour.

In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison
pieces and cook until dark golden brown on one side. Turn and cook 1 minute
on other side and remove to warm plate. Add potatoes and cook until light
brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock,
tomato sauce and onions and reduce by half. Add venison and cook 1 minute.
Remove meat to platter and spoon sauce around.

Yield: 4 servings

Recipe by: Molto Mario MB5743 Posted to MCRecipe Digest V1 #605 by Sue
suechef@sover.net on May 11, 1997