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Venison Italian

  • Serves 4-6.


  • 2 lbs. venison, cut into strips
  • 2 Tablespoons olive oil
  • 1/2 onion, chopped
  • 2 ribs celery, chopped
  • 1 Tablespoon butter
  • 1 large can chopped tomatoes with juice
  • 1 small can tomato paste
  • 1 Tablespoon sugar
  • Salt and pepper to taste
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon chopped parsley
  • Cooked pasta
  • Parmesan cheese


Brown venison strips in olive oil over high heat until browned. Remove and drain on paper towels. In a Dutch oven, sauté onion and celery in olive oil until transparent. Add butter, tomatoes, tomato paste, sugar, salt and pepper, oregano, thyme, and parsley. Cook over medium high heat for 15 minutes. Reduce heat to medium, cooking until liquid is reduced and sauce is very thick. Add venison strips, cover, and simmer on low for 30 minutes. Serve over cooked pasta and sprinkle with grated Parmesan cheese.

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