Got Game?

Venison Cacciatore
3 lbs. venison sirloin, cut into 2-inch pieces
1/2 c. flour, seasoned with salt and pepper
2 tbsp. olive oil
1 large onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 c. dry white wine (optional)
1 28-oz. can whole or ground tomatoes
1 tbsp. fresh oregano (or 1 tsp. dry)
1/2 c. fresh Italian parsley (or 1 tbsp. dry)
1/2 tsp. salt
1/4 tsp. pepper

1. Dredge meat in seasoned flour. Add meat to a hot skillet with oil until browned on all sides. Remove from pan.
2. Sauté onions and peppers over medium-high until tender but not brown.
3. Add garlic, and sauté for a few minutes over medium heat. If using wine, add and simmer 3 min.
4. Add tomatoes (hand-crushed), herbs, and seasoning. Bring to a boil, then turn heat down immediately. Simmer 20 to 30 minutes, uncovered, or until sauce has thickened and meat is tender.
5. Serve on a bed of rice or over pasta.

Venison Braciole
1 lb. boneless venison round, cut into 4 thin slices approximately 1/3-inch thick
4 slices prosciutto
1 tbsp. pignoli (pine nuts)
2 tbsp. grated Pecorino Romano cheese
2 cloves garlic, chopped
2 tbsp. parsley, chopped
1/4 c. olive oil
2 28-oz. cans imported Italian tomatoes
1 6-oz. can tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped fine
1 c. dry red wine
Flour (spread on a plate for dredging)
Salt and pepper to taste

1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4-inch thick.
2. Sprinkle with salt and pepper. Lay a slice of prosciutto on each and sprinkle evenly with pine nuts, cheese, garlic, and parsley. Roll up the slices, tucking in the ends, and tie with kitchen string to make braciole.
3. Heat 2 tbsp. olive oil in a large frying pan over medium-high heat.
4. Dredge the braciole in flour, shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
5. Heat the other 2 tbsp. olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt and pepper. Add red wine and cook until most of liquid evaporates, about two minutes.
6. Crush tomatoes, with their juices, into the saucepan. Fill one of the tomato cans halfway with water and add to saucepan. Add tomato puree, turn heat to low, and simmer until beef is tender, about 90 minutes to two hours.
7. Sprinkle the basil over the braciole, and cook for two minutes longer. Transfer to serving plates, spoon the sauce over the top, and serve.