VENISON RAGOUT

Ingredients

• 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

Directions

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.