Venison Cacciatore

1. 1

   Marinate the venison in the wine (red vinegar may be substituted), olive oil, salt and pepper to taste.

2. 2

   Remove the meat the next day and save the marinade.

3. 3

   Saute meat in oil in a large skillet until browned on both sides.

4. 4

   Remove from skillet and saute garlic.

5. 5

   Add meat, tomatoes, parsley, mushrooms, basil, marinade and basil.

6. 6

   Simmer for about an hour or until meat is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.