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Categories:
venison garlic olive oil water red wine tomato paste brown sugar ground cumin salt cinnamon sticks bay leaves white onions golden raisins
Viewed: 52 - Published at: 3 years agoIngredients
- 2 1/2 lb. venison, cut into inch pieces
- 3 large cloves garlic, minced
- 3 Tbsp. olive oil
- 2 c. water
- 1 c. dry red wine
- 1/2 c. tomato paste
- 1 Tbsp. packed brown sugar
- 1 tsp. ground cumin
- 1 tsp. salt
- 3 cinnamon sticks
- 2 bay leaves
- 1 1/2 lb. white onions
- 1/4 c. golden raisins
Method
- Brown venison and garlic in oil.
- Pour off drippings.
- Stir in water, wine, tomato paste, brown sugar, cumin, salt, cinnamon sticks and bay leaves.
- Cover tightly and cook slowly for 1 1/2 hours.
- Add onions; continue cooking, covered, for 25 minutes. Stir in raisins and cook 5 minutes.
- Remove from heat and discard cinnamon sticks and bay leaves.
- Serve over noodles or orzo. Makes 8 servings.
