Preheat oven to 300.
Heat 1 Tbsp. of olive oil in a large skillet and add onions and garlic. Cook, stirring frequently for about 5 minutes until onions are translucent and golden. Remove from skillet and transfer to dutch oven.
Add remaining olive oil and brown venison on all sides. Add flour and stir to just brown, and pour in wine and deglaze. Reduce heat and let simmer for 5 minutes, or until thickened.
Add contents of skillet to dutch oven, add stock and tomato paste and stir to combine. Cover and place in oven for 3 hours.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 40.8mg||13 %|
|Sodium 259.6mg||9 %|
|Potassium 403.4mg||11 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 12.2g|
|Protein 51.7g||74 %|
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Calories per serving: 385
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