• 1 pound venison leg meat, diced and sinew removed
• 1 tablespoon olive oil
• 2 cups potatoes, peeled and diced
• 2 cups carrot, diced
• 1 cup celery, diced
• 1 clove garlics
• 2 teaspoons dried Italian herb blend
• 15 ounce can diced tomatoes
• 4 cups beef stock
• ½ tablespoon Dad’s Own
• Salt and pepper, to taste

• Heat a large pot over medium-high heat and add olive oil.
• Cook the venison in oil until the edges start to brown, about 6-7 minutes. Remove venison from pot.
• Reduce heat to medium and add potatoes, carrots, celery and onion. Cook until softened, about 9-10 minutes.
• Add garlic, herbs, salt and pepper and stir. Add tomatoes, stocks and Dad’s Own.
• Add venison back to the pot, stir and bring to a boil.
• Cover and reduce to low heat. Cook for a little over one hour.

Serving: Great to serve with a crusty baguette. Recipe can also be cooked in a slow cooker 4-5 hours on high or 8 hours on low.