Olsson Recipes

From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4

• 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
• 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.

Over medium heat soften chopped vegetables & pancetta (about 5 min):

• 2 oz pancetta
• 2 carrots
• 1 celery stalk
• 1 yellow onion
• 1 clove garlic
• 2 TB parsley
• 4 fresh sage leaves
• 1 tsp fresh rosemary

Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.

Return venison to pot, add following and cook, covered on low 2 hrs:

• 2 C meat stock
• 1 C chopped tomatoes (if use 14 oz can,  use juice from can with meat broth to make 2 C broth)
• 1 TB capers chopped
• 2 whole cloves

Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.