This deer meat is baked with vegetables in a rich tomato red wine sauce. Serve it over pasta, rice or mashed potatoes or as a stew with a piece of artisan bread.

Yield: Serves 8.



  • 2 tbsp canola oil
  • 2 lb (1 kg) venison, cubed
  • 4 cloves garlic, crushed
  • 1/4 cup all-purpose flour
  • 1 1/4 cups beef broth
  • 1/3 cup tomato paste
  • 1 1/4 cups red wine
  • 2 tsp basil, crumbled
  • 2 tbsp red currant jelly
  • 2 red bell peppers, diced
  • 2 medium onions, chopped
  • 4 stalks celery, julienned
  • 16 sun-dried dried tomatoes, julienned, optional
  • Salt and freshly ground pepper


  1. Preheat oven to 325°F.
  2. Heat oil in a large frypan over medium heat. Add venison and brown on all sides.
  3. Reduce heat. Add garlic and cook, stirring, for 2 minutes. Stir in flour. Add broth, tomato paste, red wine and basil. Bring to a boil, stirring occasionally. Add jelly, red peppers, onions, celery and dried tomatoes. Season to taste with salt and pepper. Remove from heat.
  4. Transfer mixture to a casserole dish. Bake, covered, for 1 hour. May frozen for up to 2 weeks.
Nutritional analysis per serving:

284 calories, 7.3 g fat, 30 g protein, 18.4 g carbohydrate, 3.1 g fibre, 143 mg sodium

*Ingredient not included in nutritional analysis.