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Italian Deer Stew
Sent in by Bob Phillips.

~ 3 lb. deer roast, cut into 1 1/2” cubes
~ 1/3 cup vegetable oil
~ Salt and pepper
~ 3/4 cup flour
~ 1 large onion, diced
~ 1/3 cup olive oil
~ 1 red bell pepper, cut into strips
~ 1 green bell pepper, cut into strips
~ 2 tsp chopped fresh rosemary
~ 3 cloves garlic, minced
~ 3 tbsp tomato paste
~ 3 medium potatoes, diced
~ 2 cups red wine
~ 2 cups beef broth
~ 1 cup chopped fresh parsley

Heat vegetable oil in a large stew pot on high.

Season the deer to taste with salt pepper. Do the same for the flour.

Roll the meat in the flour and add to the hot oil.

Brown on all sides in two batches.

Remove and drain on paper towels.

In the same pot, add the olive oil and sauté the onions about 3 minutes over medium heat.

Add the peppers, rosemary and garlic. Sauté about 5 minutes.

Add the meat, tomato paste and potatoes. Stir well.

Turn heat up to high and stir in the wine. Reduce by a 1/3.

Add the broth and bring to a boil.

Reduce heat to simmer, cover and cook about an hour or until meat is tender.

Stir in the parsley and heat for a couple of minutes. Adjust salt and pepper if needed.

Serve and enjoy.

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