3 lb venison chunks/cubes
1 onion, chopped
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground caraway powder
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
1/4 cup balsamic vinegar
4 cups venison broth (can sub with chicken or beef)
15 oz tomato puree
3 tablespoons paprika
16 oz mushrooms, cut into quarters
2–3 tablespoons olive oil
- In a heavy pot over high heat, brown the venison with a little oil until the meat is brown on all sides. Remove from the pot and set aside.
- Lower the heat to medium, and add more oil to the pot, then the onion and garlic. Cook until the onions are softened, about 5-7 minutes.
- Add the meat back to the pot, along with the salt, caraway, paprika, oregano. Stir to combine.
- Add the Worcestershire, balsamic, mushrooms, tomato puree and broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 4-5 hours until the meat is tender and the sauce has reduced.